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Natural Malaga olive fermented in water, salt and thyme. Fermented for 1 year
It owes its name to its place of cultivation, (Alora and surroundings, in the province of Malaga). It is harvested green, in late August or early September, fermented naturally in water and salt, often split, to promote the fermentation process. It is very common to add thyme to the fermentation brine. Spherical in shape, it is a crunchy olive, usually split, and in the mouth you can appreciate the spices used during fermentation, as well as a sweet taste at the end
COMPANY INFORMATION:
More than 50 years of experience accredit this company, located in Seville. The authentic art in the preparation of olives bears its stamp! The varieties they work with are: manzanilla, gordal, empeltre, cornicabra and aloreña. All of them are born from the olive tree, each one more tasty, but their characteristics differ... and Losada's exquisite craftsmanship takes care of the rest
Natural Malaga olive fermented in water, salt and thyme. Fermented for 1 year.
It owes its name to its place of cultivation, (Alora and surroundings, in the province of Malaga). It is harvested green, in late August or early September, fermented naturally in water and salt, often split, to promote the fermentation process. It is very common to add thyme to the fermentation brine. Spherical in shape, it is a crunchy olive, usually split, and in the mouth the spices used during fermentation can be appreciated, as well as a sweet taste at the end
COMPANY INFORMATION:
FORMS INFO:
More than 50 years of experience accredit this company, located in Seville. The authentic art in the preparation of olives bears its stamp! The varieties with which it works: manzanilla, gordal, empeltre, cornicabra and aloreña. All of them are born from the olive tree, each one more tasty, but their characteristics differ... and Losada's exquisite craftsmanship takes care of the rest
