We work with all types of pickles and olives carefully selected by our experts, always taking into account those with the best organoleptic properties.
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.
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.
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.
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.
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.
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
Originally from Greece.
Purple table olive, intense flavour, a little sweet and bitter, fleshy and almond shaped. It´s very appreciated in restaurants.
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.
Gherkins, capers, caperberries, little onions, hot peppers, hot picks, variants,….