Black Olives from Aragón — Empeltre Tree-Ripened | SalazonArte
Natural black Aragón olives, tree-ripened and cured in brine: fleshy pulp and a sweet, fruity flavor. The authentic black olive. Buy online.
Best before: minimum 3 months from purchase. The exact date is on the label. Preferably keep refrigerated and covered in their liquid.
Naturally black, ripened on the tree: its color doesn't come from any industrial process — it's the complete ripening of the fruit. The difference from canned, oxidized black olives is noticeable from the first bite.
From Bajo Aragón and Catalonia, the land of the empeltre — the most prestigious black olive in Spain.
Slow, artisanal curing: weeks of maturation in brine with regular turning — just the right amount of salt, without rushing.
Intense, sweet, and fruity flavor, with the natural creaminess of a ripe olive.
With the pit, as tradition dictates — the pulp remains juicy and intact.
Selected by SalazonArte for their stall at the Central Market of Valencia.
Flavor: intense and authentic—ripe sweetness, fruity and vinous notes, a mineral undertone, and none of the green bitterness: the olive in its full autumn ripeness.
Texture: fleshy and delicate pulp, tender without being soft, with the thin skin characteristic of natural ripening.
Color: natural purplish black, not uniform—each olive with its own shade, a mark of authenticity.
Vacuum packed. Drained net weight: 500 grams
Energy: 780 kJ / 190 kcal
Fat: 19 g— of which saturates3 g
Carbohydrate: 1 g— of which sugars<0.5 g
Protein: 1.2 g
Salt: 4 g
Cholesterol-free, suitable for a healthy diet. Rich in healthy fatty acids, vitamins, and minerals, which provide benefits for cardiovascular and general health. Natural source of fiber and antioxidants.
Alone, slowly: the olives to savor one by one — with a young red wine, a vermouth, or bread with EVOO, an appetizer from another era.
Pairings from their land: with fresh or semi-cured cheese, house anchovies, tuna, roasted peppers — the classic combinations that Bajo Aragón itself has reserved for them.
In a true Aragonese breakfast: toasted bread, Bajo Aragón EVOO, and a handful of black olives — try it and you'll understand.
For pâtés and tapenades: their mature sweetness makes the best possible black olive pâté — with capers, an anchovy, and EVOO, spreadable gold.
In cooking: in winter salads with orange and cod, in breads and focaccias, or with stewed rabbit or chicken — they hold up to cooking and perfume the dish.
The house tip: always serve them at room temperature — cold hides their fruity sweetness, which is precisely their charm.
Black olives from the olive-growing areas of Bajo Aragón and Catalonia, harvested at their full winter maturity and naturally cured in brine for weeks, with regular turning for uniform salting — the traditional method that has made Aragon black olives one of the most prized in Spain. Selected by SalazonArte for their stall at the Central Market of Valencia.
Store preferably refrigerated and covered with their liquid.
Once opened: keep tightly closed in the refrigerator; use clean utensils when serving.
Natural product: variations in tone between olives and slightly wrinkled skin are signs of authentic ripening, not defects.
Natural black olives in brine, salt, water, sunflower oil, may contain traces of aromatic herbs, Empeltre and Serrana varieties (pitted), size <200 (olives/kg). Varieties: Aragón and Serrana.
