WHOLE MANZANILLA OLIVES
This is the most variety known worldwide, very appreciated because of its quality. It has a bright homogeneous colour.
With its small stone, flesh slides off with no resistance, high balance between stone and pulp. You do not feel the skin. Delicate pulp, not thready at all.
Losada olives are picked by hand to keep the fruit perfectly intact. Traditional and natural methods are used for processing table olives.
Manzanilla Olives, water, salt, monosodium glutamate, lactic acid, citric acid and ascorbic acid.
Refrigerate after opening.
ACEITUNAS LOSADA is a family business with deep agricultural roots, founded in 1961 by Mr. José Losada Villasante in Carmona (near Seville), Spain.
Today, the company is headed by the second generation, Luis and María Losada, who have decided to adopt traditional olive growing methods.
In order to obtain olives of exceptional quality, the harvest on the estate is carried out entirely by hand. This has a major impact on the final product and is key to producing gorgeous olives with a unique taste! Truly passionate about their craft, the Losadas have studied natural fermentation processes. This allows them to put two traditional techniques into practice, to offer consumers products featuring a range of flavours, textures and colours:
Sevillian style, for olives harvested while still green
After the olives have been picked, a first processing step, called curing, is needed to rid them of their naturally bitter taste. The olives are first treated with sodium hydroxide (lye) solution, a compound used since ancient times, to lower the acidity. They are then washed and transferred into the brine, a solution of water and sea salt. This is the stage where fermentation begins. It takes three months to rid the olives of their bitter taste. The fruit then takes on the even green colour and distinctive texture prized by consumers.
Natural fermentation, for olives that are turning colour
Since the olives are already at a later stage of ripeness, the treatment begins right away by soaking them in brine. They will then undergo natural fermentation for 3 to 12 months. Olives fermented in brine are firm, with a soft texture, shiny skin and an exquisite fruity flavour!