It is the only variety in Spain with PDO (Protected Denomination of Origin). Harvested in green, at the end of August or beginning of September, it is fermented naturally with water and salt, frequently cracked, to make fermentation process easier. Usually, thyme is added to the fermentation brine.
For over 50 years, Aceitunas Losada has produced table olives in Carmona, Spain, near Seville. The family-owned company controls the entire process from hand-harvest in their groves to curing. The current generation owners are siblings, Luis, and Maria Losada, who have focused on resurrecting forgotten olive varieties and returning to traditional natural curing methods. Growers and Producers of Spanish Olives.
- Drained Wt 6oz/168g
Net Wt 12oz/345g
- Pitted Natural Aloreña Olives, Water and Salt. Latic Acid, Citric Acid and Ascorbic Acid
- May contain traces of
- Pits or Pit Fragments
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