There are many types of pickled olives, all with their own organoleptic nuances- but the “Aceituna Aloreña” is special. It is the only table olive in Spain with a Designation of Origin. It is such a delicate local variety that it is harvested by hand and all of its preparation is 100% natural.
First, the olives are crushed or split without breaking the pit; then they are immersed in brine (a mixture of salt and water to make the olives more soft, smooth and edible without using chemicals); followed by the dressing: garlic, thyme, fennel and red pepper.
In the region of the Guadalhorce Valley many small family businesses work in their production, sometimes with the privilege of having centenary olive trees.
Another interesting fact is that they have a so-called “floating pit”, which means that the pit is easily separable form the rest.
Today we use this post to present you the special family recipe for pickling olives just like the great-grandmother of Antonio used to do, one of the storekeepers we visit in our routes. This family adds since more than 3 generations garlic, oregano, lemon and orange slices to the dressing. The result are fruity and citric olives made out of some of the region’s best and most typical produce.
In our Malaga Tapas Tour we make an olive tasting during our visit to the Atarazanas Market where you can try these and other andalusian olives, among other local products.
It’s the seasoning that gives them personality and makes them truly flavorful, being then a perfect appetizer for any occasion. Every region, every village or even every family has its own recipes passed down from generation to generation. The dressings are directly related to the products and condiments that were available for the ones who made them 100 years ago.
Try it and you will be delighted!
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