Table olives differ in three ways: the variety, the ripeness (green, purple or black) and how they are prepared (whole, cracked or pitted). These are the ones most asked for at our counter in Valencia's Mercado Central.
Which varieties are there and what is each one like?
| Variety | Origin | What it is like |
|---|---|---|
| Gordal | Seville | The largest: firm, meaty flesh and a mild flavour |
| Manzanilla | Seville | Thin skin and meaty flesh; the aperitif classic |
| Verdial | Andalusia | Meaty and juicy; stands up well to bold marinades |
| Aloreña | Guadalhorce Valley (Málaga) | Brine-cured and cracked, with thyme, fennel, garlic and pepper |
| Empeltre (Aragón black olive) | Lower Aragón | Black, ripened on the tree; intense and fruity |
| Kalamata | Messenia (Greece) | Naturally black with a purple hue, oval and meaty |
| Hojiblanca | Andalusia | Firm flesh; the base of the “perla” black olive |
What is the difference between a naturally black olive and a “perla” black olive?
A naturally black olive, such as empeltre or kalamata, takes its colour as it ripens on the tree. The “perla” black olive is picked earlier and darkened by oxidation; the colour is fixed with ferrous gluconate (E-579), which is listed on the label. They are two different styles: the first is more intense, the second milder.
What is a cracked olive?
An olive that is struck to open the flesh without removing the stone, so the marinade gets right inside. It keeps a bitter edge and a crunchy texture. You will find them in cracked olives.
Which should I choose?
- Mild for everyone: gordal or manzanilla.
- A bitter edge: cracked Jaén olives or aloreñas.
- Black olives with character: empeltre or kalamata.
- To try several: the SalazonArte olive mix.
The full selection is in olives.
