The Aloreña, also known as Malagueña, is the only Spanish olive recognized with a Denomination of Origin (D.O.) and is cited in the Slow Food Foundation’s Ark of Taste for its specificity to 19 towns in the Andalusian province of Malaga. After harvest in August or September, the olives undergo a natural fermentation which occurs in a brine of water and sea salt. The exposure of more surface area in the pitted olive combined with the Aloreña’s firm texture make this an ideal olive for marinades. This variety has a slight bitterness and a greenish-yellow color. For a traditional Andalusian appetizer, serve Aloreña with a sprinkle of fresh thyme and a drizzle of extra virgin olive oil.
For 60 years, Aceitunas Losada have produced table olives in Andalusia, Spain in the Guadalquivir Valley outside the town of Carmona. Controlling the entire process from hand harvesting their own groves to curing and packaging in their own facility, Maria and Luis Losada have overseen the transformation of a commercial olive operation to an innovative and artisanal practice in its second generation of family farming. Although working in a facility with modern infrastructure for processing, Aceitunas Losada maintain traditional practices by cultivating heirloom olive varieties, curing with natural methods which take 12 months to complete, and pruning their groves manually by the desvareto method specific to each tree in contrast to the mechanical methods applied in high density olive farming. The trimmings are used as a natural fertilizer to be tilled back into the soil which along with the biodiverse use of cover crops prevent the need for chemical fertilizers and strengthen the soil against erosion which commonly affects industrial olive groves. Additionally, these ecological methods allow wildlife to thrive on the farm. The Losada family understand that in order to progress it is necessary in some aspects to go back in time.
Store in a cool, dry place. Refrigerate after opening.