IMAGE 1- Manzanilla
Manzanilla olives are grown mainly in the province of Seville, in southern Spain. This is one of the most appreciated varieties for its flavor and excellent quality as table olives, both for green "Spanish" or "Sevillian" style as well as black.
/ IMAGE 2- Hojiblanca
Olives of the Hojiblanca variety owe their name to the silver color of the underside of the leaves of this type of olive tree, which gives it a characteristic metallic shine. This olive is grown mainly in Andalusia and its production is intended both for table olives and olive oil. The pulp of these olives is firm and consistent, so they are ideal for their preparation as black olives, since during the production process they maintain the characteristic texture of this variety.
/ IMAGE 3- Gordal
Gordal olives are prized for their large size and their soft and meaty texture. Also known as "Gordal Sevillana", this variety is intended only for table olives, since the oil content of the fruit is scarce.
The approximate average weight of the fruit is 12 grams and its fat yield is 22%.
The Gordal olives are consumed whole, seasoned or stuffed and are a very healthy appetizer for their high nutritional value of vitamins and fiber.
/ IMAGE 4- Green Olives
Green olives are picked carefully so that the fruit is not damaged. Afterwards, our olives are "cured" by a process that eliminates the natural bitterness characteristic of raw olives and they are preserved in brine. Green olives are very suitable as an appetizer or to add a tasty and healthy touch to any recipe.
/ IMAGE 5- Black olives
Olives are green when picked directly from the tree, but through an oxidation process, which accelerates the natural ripening of the fruit, we get them to acquire black skin tone and brown flesh. Their mild flavor combines perfectly with any other ingredient, which makes them ideal for pizzas, sandwiches, pasta dishes, etc