Aceitunas de mesa

“Table olives” are commonly defined as the fruit of different varieties of healthily grown olive trees, picked at the appropriate stage of ripeness in order to be suitable for consumption and preservation after having been through specific processing.

Depending on the geographical location, different VARIETIES of “table olives” are grown in Spain. The most relevant are the Manzanilla, Gordal, Hojiblanca, Cacereña  and to a lesser extent, the Carrasqueña. According to their colour, olives are classified in different TYPES, which are a consequence of the time of year they are picked at, as well as the process they go through after that:

  • Green: Olivesobtained from normal-sized fruit, picked when properly ripe.
  • Of variable colour: Olives picked before maturity which are dark purple, pink or chestnut-colour.
  • Black: lives which are not totally ripe and whose colour turns into a characteristic black once treated.

Their PRESENTATION can be under different forms:

    • Whole: Olives which conserve their original shape and stone.
    • Stoneless: Olives which maintain their original shape but whose stone has been extracted.

Variedades de aceitunas de mesa

  • Stuffed: These are stoneless olives, filled with one or more ingredients such as red pepper, onions, tuna, anchovy, salmon, almonds, etc.
  • Salted: Stoneless olives which after being cut into slices or sections which can be served with capers or other stuffing ingredients.
  • Sliced: Stoneless or stuffed olives cut into rings of a similar thickness.
  • Alcaparrado: Whole or stoneless olives with or without stuffing, generally small in size and accompanied by capers.
  • Mixed: Olives which aren’t placed in their container in an orderly manner.
  • Place packed: Olives which are accurately packed in their containers, to form symmetrical or geometrical patterns.