Black Pearl Olives — Hojiblanca from Guadalquivir | SalazonArte
Perla black olives: large, shiny black hojiblancas from the Guadalquivir with a mild flavor. The elegant black olive for appetizers and cooking. Buy online.
Best before: minimum 3 months from purchase. Exact date on label. Preferably keep refrigerated and covered in their liquid
Hojiblanca variety: the great Andalusian dual-purpose olive, with firm and consistent flesh — the benchmark variety for black table olives.
From the Guadalquivir Valley, the heart of Andalusian olive groves, harvested at full maturity or just before.
Classic black style (oxidized): controlled oxidation process — the traditional industry method that gives its uniform and shiny black color, stabilized with ferrous gluconate (E-579, a standard food-grade iron compound). Full transparency: this is the "traditional" black olive, prepared as it should be.
Large and uniform caliber: selected by size — the most striking on the counter, perfect for presentations.
Simple ingredients: olive, water, sea salt, and color stabilizer. No added preservatives.
Selected by SalazonArte for their stall at the Central Market of Valencia.
Flavor: mild, balanced, and clean — the classic black olive's gentle character, without bitterness or acidity, making it suitable for all palates (children included).
Texture: firm and meaty, with a consistent bite — the hallmark of the hojiblanca.
Color: intense, bright, and uniform black, with shades ranging from reddish black to dark brown.
Vacuum packed. Drained net weight: approx. 500 grams.
Energy: 620 kJ / 150 kcal
Fat: 15 g— of which saturates2.5 g
Carbohydrate: 1 g— of which sugars0 g
Protein: 1 g
Salt: 3 g
Cholesterol-free, ideal for a healthy diet. Rich in antioxidants and fiber, beneficial for digestion and cardiovascular health. Source of essential minerals and nutrients, providing overall well-being.
The consensus black olive for appetizers: in a bowl, beautifully presented — their uniformity even makes the small plate look good.
The battle of the black olives: serve them alongside the Aragón olives and discover the two schools — the smooth and uniform Perla, the intense and fruity Aragón. A tasting experience that educates the palate during an appetizer.
For decorating and plating: their size and impeccable black color are the best at the counter for canapés, potato salads, and presentations — the "picture-perfect" olive.
For everyday cooking: pizzas, salads, pasta, empanadas — their mildness integrates without overpowering, and their firmness withstands the oven.
With the classics: fresh cheese, house anchovies, tuna, roasted peppers — the usual combinations, elevated.
The house tip: a quick dressing at home (EVOO, orange zest, thyme) dresses them up in two minutes — their mild flavor is a perfect canvas.
Hojiblanca olives grown in the Guadalquivir valley, picked at their optimal ripeness, and prepared in the classic black style through controlled oxidation—the traditional method for Andalusian black table olives. Selected for size and uniformity by SalazonArte for their stall at Valencia's Central Market.
Preferably keep refrigerated and covered with their liquid.
Once opened: keep tightly closed in the refrigerator, use clean utensils when serving.
Its stable and uniform color is maintained throughout its shelf life — this is the advantage of the style.
Hojiblanca olives, water, sea salt and color stabilizer.
