The natural black olive is rich in polyphenols wich are antioxidants that help us fight naturally against free radicals living in our organism as a result of toxins developed in our daily life.
Olive from Aragon picked up from the countryside fields by the end of January. With a dark red and anthocyanin brown colour it has a mild taste and nuances that go from soft to strong. Ingredients: Natural empeltre olive, extra virgin olive oil and bay leaf.
Olives from the north of Cáceres in Extremadura, known by the name of “manzanilla cacereña” and picked up from the countryside fields at the beginning of November with a light violet colour. Ingredients: Natural black olives, water, sea salt, natural lemon juice and lactic acid.
The natural green olive from the north of Cáceres “manzanilla cacereña” is picked up in the countryside fields at the beginning of October. It has a dark straw yellow and brown colour and an intense olive flavour as a result of oleuropein. Made in the search of a production that brings us flavours from the past.
Ingredients: Natural green olives, water, sea salt, natural lemon juice and lactic acid.
Ingredients: Natural green pitted olives, water, sea salt, natural lemon juice and lactic acid.
Ingredients: Natural green pitted olives, water, sea salt, natural lemon juice and lactic acid, small bits of natural lemon, ginger and rosemary. These green pitted lemon olives include a great antioxidant health and citric nuances that make them a refreshing dressing with herb brush strokes in the form of spices.
Ingredients: Natural green pitted olives, water, sea salt, natural lemon juice and lactic acid, extra virgin olive oil, onion, cumin and sweet paprika.
Olives dressed with culinary memory flavours.