Raw Material

We work with all types of pickles and olives carefully selected by our experts, always taking into account those with the best organoleptic properties.

Olives

Manzanilla

Originally from Andalusia.
Its Sevillian variety is possibly the most popular table olive in the world, with a mild, fleshy and rounded taste. Excellent pulp/stone ratio.

Gordal

Andalusian, characterised by its large size and intense flavour.
Average pulp/bone ratio.
It enjoys great popularity and is highly appreciated in Seville and Cordoba, consumed as table olives.

Hojiblanca

Suitable for both table consumption and oil production, it is an aromatic and balanced olive, with a medium pulp/bone ratio. It is very appreciated in Seville and Cordoba.

Aloreña

Originally from Malaga, it has an intense and aromatic flavour with a bitter undertone. Good pulp/stone ratio and consistent texture. It also has a double aptitude.

Marcida

Olives from Aragon and the Balearic Islands.
It is rustic with an intense flavour and dark colour, with an oval shape, used as a seasoned table olive or dressing.

Caspe

Olives from the Bajo Aragón area used for consumption as table olives with dressings.
Large and asymmetrical in shape. Fibrous texture and a little bitter in the mouth

Kalamata

Originally from Greece.
Purple table olive, intense flavour, a little sweet and bitter, fleshy and almond shaped. It´s very appreciated in restaurants.

Mallorquina

As its name suggests, it is the native of the island.
Small in size, asymmetrical and bright in appearance, it is bitter on the palate and has an unctuous feel.