Among our Spanish gourmet products, our exquisite Olives from Sevilla and Alicante are supposed to be some of the best available.
Olives were brought to Spain around 3000 years ago by the Phoenicians. Today there are a few types of pickled Olives to look for.
The “Manzanilla Olive” is most common in the south, where most cities have their own local styles and sub-breeds. They’re fleshy and meaty, with a mild and not too bitter flavor. Commonly marinated with wild herbs.
” Hojiblanca Olives” have thicker skin than most other varieties, with a sharp and spicy note.
“ Gordal Olives” (for “fat) have a large size. They are among, the biggest olives in Spain with a crunchy sensation! They have more fruit than the Manzanilla Olives and are often used for stuffing