The Aloreña, also known as Malagueña, is the only Spanish olive recognized with a Denomination of Origin (D.O.) and is cited in the Slow Food Foundation's Ark of Taste for its specificity to 19 towns in the Andalusian province of Malaga. After harvest in August or September, the olives undergo a natural fermentation which occurs in a brine of water and sea salt. The exposure of more surface area in the pitted olive combined with the Aloreña's firm texture make this an ideal olive for marinades. This variety has a slight bitterness and a greenish-yellow color.
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