Jaén Cracked Olives — Andalusian style
Jaén-style cracked olives with orange and herb dressing: crunchy, fresh and with their traditional bitter note. The taste of an Andalusian bar. Buy online.
Best before: minimum 2 months from purchase, kept refrigerated. The exact date is on the package label.
Cracked olives prepared in the traditional way: a strike opens the olive without pitting it, allowing the dressing to permeate the flesh.
Origin Jaén: the province with the most olive trees in the world—cradle of Andalusian olive culture.
Dressing with orange and aromatic herbs: the citrus and wild perfume of a country-style dressing.
Crispy texture, the hallmark of cracked olives compared to those with long fermentation.
Its bitter note is its virtue: cracked olives retain the fresh, vegetal character of freshly dressed green olives—the flavor true connoisseurs seek.
Flavor: slightly bitter and fresh —just as it should be—, balanced by the citrus notes of orange and the aromatic background of herbs.
Texture: juicy and smooth with an unmistakable crunch; the liveliest bite of all our olive counter.
Aroma: fresh and natural, like the Andalusian countryside: herbs, citrus, and green olive.
Vacuum-sealed pack of 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
The classic Andalusian aperitif: a small plate of “partidas” (cracked olives), an ice-cold beer or a fino sherry, and little else to add.
For a Valencian lunch: they also go wonderfully with vermouth and local market tapas.
On a cheese board: the bitter and crunchy counterpoint to fatty cheeses and cured meats.
Amateur tip: let them come to room temperature for 10 minutes and stir the dressing before serving to distribute the orange and herbs.
Don’t cook them: the partida is an olive to be eaten as is — heat robs it of the crunch that makes it unique.
Olives grown in the province of Jaén, the largest olive grove on the planet, and prepared in the traditional Andalusian style of "aceituna partida": crushed, cured in water and salt, and seasoned with orange and aromatic herbs. The traditional farmhouse recipe that has been whetting appetites in the south for generations, selected by SalazonArte for the Central Market of Valencia.
Keep refrigerated (0–5 °C), always covered with their dressing.
Once opened, store in a sealed container and consume within a few days.
It is normal for the dressing's aroma to evolve slightly over time: the batch is a living product.
May contain SULFITES
Green olives, water, orange, aromatic herbs, sunflower oil, preservatives (E-211 and E-202), flavor enhancers (E-621 and E-635) and antioxidant (E-330).
