Aceitunas de Campo Real with Garlic — Traditional Madrid Dressing | SalazonArte
Aceitunas de Campo Real (Madrid) with their historic dressing of thyme, fennel, oregano, and garlic: fleshy, aromatic, and authentic. The taste of Madrid vermouth. Buy online.
Best before date indicated on the packaging label. Keep refrigerated and covered in their broth.
Madrid Olives: Campo Real is the Madrilenian olive denomination with centuries of history and gastronomic recognition.
From centenarian olive trees in the region, harvested at their optimal point.
The historic dressing: thyme, fennel, oregano, and garlic — the documented traditional formula from the town, with garlic as the vibrant note that gives this reference its name.
A fleshy, firm fruit with a deep flavor — the character of the Castilian olive.
Flavor: deep and aromatic — the savory base of cured olives wrapped in thyme and oregano, the aniseed of fennel, and the straightforward vibrancy of garlic. The perfume of the Castilian countryside in every piece.
Texture: meaty and firm, with a consistent bite.
Aroma: intense and unmistakable — you can recognize a Campo Real with your eyes closed.
Net drained weight: 500 grams
Vacuum packed
Energy value: 620 kJ / 150 kcal
Fats: 15 g— of which saturated 2.3 g
Carbohydrates: 1.5 g— of which sugars <0.5 g
Proteins: 1 g
Salt: 4 g
- Olive with deep flavor and meaty texture.
- Natural and artisan dressing, without artificial ingredients.
- Provides healthy fats and a moderate energy intake.
- Traditional product from the Community of Madrid with gastronomic recognition.
The authentic vermouth experience: with a vermouth on tap (or a good bottled one), they are the quintessential Madrid tapa — the traditional tavern aperitif.
The duel of historic dressings: serve them alongside aloreñas — Madrid vs. Málaga, same thyme and fennel aroma, two fruits and two schools. The tasting of denominations.
On toasts with anchovies or house boquerones: their mountain dressing and the sea's saltiness beautifully complement each other — the pairing your own text already suggested, and rightly so.
On cheese and charcuterie boards: especially with aged Manchego — a classic Castilian combination.
In salads and Russian salad: with tomato, cucumber, and spring onion, or chopped into cold pasta — the dressing acts as a condiment.
The house tip: at room temperature and with their broth stirred; and the leftover broth, with its thyme and garlic, is a ready-to-use salad dressing.
They come from centennial olive trees in the Campo Real area (Madrid), a region renowned for producing olives of exceptional quality.
Their fleshy and firm fruit is harvested at its optimal point to guarantee a balanced texture and a deep flavor.
Keep refrigerated preferably and always covered in their brine — the aroma lives in it.
Once opened: keep tightly closed in the refrigerator, use clean utensils when serving.
The dressing evolves with time: the garlic mellows and the herbs settle — a living product.
SULPHITES
Olives, garlic, oregano, pepper, salt, and preservatives.
