PUT VARIETY AT YOUR TABLE

Putting olives at your table is synonymous of variety.

Variety of olives and variety of ways to process and prepare them. Pitted, chopped, sliced, whole, stuffed…

PUT THEM ALL AT YOUR TABLE. HAVE A DIFFERENT DAY!

GREEN OLIVES STUFFED WITH PIMIENTO

They combine nutty and sweet flavors with the crispy texture of red pimiento. This balance of flavors works well with spicy cheeses as well as milder foods.

BLACK OLIVES

This popular dark table olive owes its special characteristic to a unique cultivation. Harvested before reaching full maturity, it is treated to bring out its special flavor. Ripe black olives are smooth and have a light and adaptable flavor. They accompany sweet or salty dishes perfectly!

QUEEN OLIVES

Rich, bold and smooth as silk. They are larger than most olives and have a broader flavor profile. When minced, they can be used for filling, cooking, or just for snacking. They have a drier texture and a spicy, nutty flavor. They are best served cold and are excellent with grilled meats or in roasted vegetable salads.

GREEN OLIVES

They’re tasty enough to eat on their own, but adaptable enough to make any dish better. The flavor profile of this olive makes for a bold, strong and spicy flavor, with a silky-smooth texture.

SLICED RIPE BLACK OLIVES

They can be cleverly combined with countless foods and dishes to add a complementary nutty flavor. Add to pizzas, salads, tapas, pastas, sauces or meat dishes…Make dishes more intense by adding European Olives like Hojiblanca.

STUFFED OLIVES

When it comes to adding flavor to an olive, pimiento is just the beginning. Olives can be combined with almost any food, such as garlic, blue cheese, jalapeños, capers, anchovies…

In addition to all these possible presentations, there is a wide range of olive varieties. The main ones are the following:

QUEEN

Popular for the size of its fruit and the fleshy pulp. It has an oval shape and is slightly asymmetrical. Also known as “The Beauty of Spain”.

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