Aceitunas Losada

Manzanilla Olives (Sevilla, Spain)

The classic green olive, manzanillas have been adorning tables and martini glasses for decades. Their manzanilla olives are brined in a lower salt solution in order to better preserve their natural flavor and snap. Available with pit or stuffed with red peppers.
S0720010 · Green ·  With Pit in Brine ·  4/5.5 lb Tub
S0720000 · Green · Pitted in Brine  ·  4/5.5 lb Tub

Gordal Olives

Gordal olives, also known as Queen or Sevillano olives, are grown in southern Spain in the area around Sevilla. They are the largest of Spain’s cultivated olive varieties. Picked green from the tree before they are fully ripened, Gordals have a wonderful meaty texture.
S0720070 · Green ·  With Pit in Brine ·  4/5.5 lb Tub
S0720100 · Green ·  Pitted in Brine ·  4/5.5 lb Tub 

Cuquillo Olives

These tiny, purple black olives are among the most flavorful Spanish varietals. Each softly textured olive packs a range of savory, fermented and bitter notes sure to please discerning palettes. Our favorite olives for cooking. Try them with grilled red mullet.

S0720280 ·  Purple · With Pit in Brine ·  4/5.5 lb Tub

S0720270 · Purple · Pitted in Brine ·  4/5.5 lb Tub

Caper Berries

The flavor of the berry is quite similar to the bud, but because of the seeds and fruit pulp, the texture is softer. The flower is allowed to bloom, and the fruit allowed to mature for only a few days before they are picked, not allowing the seeds inside to become too bitter and tough. The fruit are picked with stems still attached, and then cured in a vinegar and salt brine. 
S0720430 · With Stem in Brine · 4/5.5 lb Jar

Aloreña · Green

Harvested green, at the end of August or beginning of September, it is fermented in a natural way with water and salt in order to make fermentation process easier. Usually thyme is added to the fermentation brine. Spherical shaped, it is a crunchy olive, usually served cracked. 
S0720330 · Green · Pitted · 4/5.5 lb 

Cornicabra Purple Olives