Cracked Olives PDO Aloreñas de Málaga — Traditional Dressing | SalazonArte

Cracked Aloreña olives, naturally cured and seasoned with thyme, fennel, garlic, and pepper. The Málaga olive with the most pedigree. Buy online

Best before: at least 3 months from purchase, kept refrigerated and covered in their dressing. The exact date is on the label.

Authentic Aloreña variety, from the Guadalhorce Valley (Álora, Málaga) — the first Spanish table olive to achieve Denomination of Origin status.
Natural curing, without lye: its naturally low bitterness allows it to be cured only in brine — the "rawest" and freshest olive on the counter, with the fruit's flavor almost intact.
Cracked in the traditional way, so the seasoning reaches the pit.
The canonical Málaga seasoning: thyme, fennel, garlic, and pepper — the timeless formula that smells of Andalusia.
Juicy, firm flesh with the variety's characteristic loose pit.
Selected by SalazonArte for their stand at the Central Market of Valencia.

Flavor: fresh and vegetal, with the elegant bitterness of the start, the aniseed perfume of the fennel, the undertones of thyme and garlic, and the sweet touch of pepper. The flavor of the Malaga countryside in an edible version.
Texture: meaty, firm, and crunchy—the triple signature of a well-cured aloreña olive.
Aroma: herbaceous and aromatic, unmistakable—fennel leads the way.

Vacuum packed. Net drained weight: approx. 500 grams.

Energy: 580 kJ / 140 kcal
Fat: 13 g— of which saturates 2 g
Carbohydrate: 2 g— of which sugars <0.5 g
Protein: 1 g
Salt: 4 g

Rich in unsaturated fatty acids, which help control cholesterol and promote cardiovascular health. Tonic, digestive, laxative, and nutritious properties, ideal for a balanced diet. Natural source of fiber and antioxidants, which contribute to overall well-being.

The postcard-perfect Andalusian appetizer: a small dish of Aloreñas olives, an ice-cold beer or a white wine from Axarquía, and let the afternoon slip by.
Battle of the batches: serve them alongside our Jaén batches (orange and herb dressing) and let the table vote – the most fun comparative tasting experience you'll find.
With cheeses and nuts: their herbaceous freshness brightens a cured cheese and pairs well with fried almonds.
In salads: pitted and chopped on the spot, with tomato, crumbled cod, or in an Andalusian remojón salad.
Amateur tip: stir the dressing before serving and let them sit for 10 minutes to reach room temperature – the fennel awakens with the warmth. And don't cook them: this batch is meant to be eaten as is.

Aloreña olives, grown in the area around Álora and the Guadalhorce Valley (Málaga), where this olive has been a local tradition for centuries. Cracked and naturally cured in brine —without lye treatment— and seasoned with the traditional Málaga recipe of thyme, fennel, garlic, and pepper. Selected by SalazonArte for their stall at the Central Market of Valencia.

Keep refrigerated and always covered with their dressing.
Once opened: store tightly closed in the refrigerator, use clean utensils when serving.
Naturally cured product: the dressing evolves slightly over time — this is a sign of life, not a defect.

SULPHITES

Green Aloreña olives with pit, salt, peppers, garlic, thyme, fennel, vinegar, acidulant (E-330), antioxidants (E-270 and E-300), and preservatives.