Losada Aloreña Olives Pitted
- by Losada
Nothing compares to the easy, communal eating embodied by Spanish tapas. You can bring that spirit to your table with a jar of Losada’s Aloreña Olives. Harvested in Andalucia, these pitted, medium-size light brown olives pack a firm, meaty bite with a lingering flavor balancing bitter and sweet. Enjoy them as the Spanish do, drizzled with Murray's Arbequina EVOO and a sprinkle of fresh thyme. Just add chardonnay and slices of bright, lemony Montealva for a leisurely evening snack.
- The Aceituna Aloreña de Málaga has “denominación de origen protegida” (DOP) status in Spain. This label ensures that the food is made according to its traditions. It has to be produced in a certain region, according to specific processes, and packaged in a specific way.
- This type of olive is harvested in late August and early September.
- For Aloreña olives, Losada uses a process of natural brine curing— they’re brined in sea salt, water, and small amounts of acid.
- Curing olives in brine instead of in lye takes longer (between nine months and a year instead of a few months), but it works well for certain varieties to better preserve the pure flavor of the olive.
- Traditionally, aloreña olives are cracked before brining, which helps with fermentation in natural brine curing.
- These olives are delicious served with a spicy Spanish cheese like Mitica® Leonora® a Fuego, but they’re also a welcome addition to lemony roast chicken thighs, herby pasta salad, and more.