Discover Our Table Olives by Variety: Spanish Quality and Tradition
Large, fleshy olive, ideal for aperitifs.
The most universal variety, perfect for pitting and stuffing..
Versatile, for natural green or black olives, with a very consistent texture.
Excellent for black olives, "Oxidación Black" style.
An alternating variety, with a yellowish-green color and a mild flavor..
Olive Types by Processing: From Traditional Dressing to Canning
Dressed, whole, pitted, stuffed, sliced
Brine-cured, with an intense flavor and firm texture
Whole, pitted, sliced
Extra Virgin Olive Oil (EVOO): The Ultimate Expression of Quality and Flavor
Picual (stable and spicy), Hojiblanca (mild and fruity), Arbequina (sweet and fruity).
Blends created to achieve a balanced and consistent flavor profile.
(For the hospitality and industrial sectors)
Traditional Pickles: The Perfect Crunchy Appetizer with a Tangy Touch
Gherkins, Onions, Capers, and Capers
Sun-dried Tomatoes, Garlic
Specializing in high-firmness and flavor varieties (Lapins, Sweetheart, Santina). Sizes range from 26-28 mm to 32+ mm..
Nectarines, Plums, Apricots
