Marinated Olives in Vinegar — Verdial with Paprika and Cumin | SalazonArte
Verdial olives with the classic Andalusian vinaigrette dressing: vinegar, paprika, garlic, lemon, and cumin. The traditional barrel-aged 'aliñá'. Buy online
Best by: minimum 2 months from purchase, kept refrigerated and covered in their broth. The exact date is on the label.
Andalusian barrel dressing: vinegar takes center stage, along with paprika, garlic, lemon, and cumin — the traditional "aliñá" formula, recognizable by its first aroma.
For vinegar lovers, without aggressiveness: potent yet measured acidity — lively for those seeking a spark, comfortable for those who just want flavor.
Selected Verdial olives: juicy flesh, thin skin, and a soft bite — the variety that best carries characterful dressings.
Cumin and paprika give it the unmistakable warm background of the South — a close relative of the house's mojo picón, in a vinegared version.
Limited batches continuously reviewed — consistency of a counter, not a factory.
Selected by SalazonArte for their stall at the Central Market of Valencia.
Taste: vinegar opens, paprika and cumin round it out, garlic and lemon finish it — a classic Andalusian acid-spicy profile, powerful without being aggressive, with the fresh and slightly bitter undertones of the verdial olive.
Texture: juicy and uniform flesh, thin skin, soft bite.
Aroma: vinegary and warm, with paprika and cumin
Net drained weight: 500 grams
Vacuum packed
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
With very cold beer, its habitat: the vinegary dressing and ice-cold beer are the perfect match for an Andalusian afternoon — also with a fino or a manzanilla, which speak to it on familiar terms.
The house's verdial olive map: mojo picón style (Canarian and spicy), garlic-lemon style (fresh and citrusy), and this one in vinegar (tart and spiced) — three dressings on the same variety: the most curious monovarietal tasting at the counter.
In hearty spreads: against fatty cheeses, cured meats, and fried foods, its acidity cleanses the palate like no other.
Chopped in salads and mincemeats: the dressing acts as a vinaigrette — with tomato, spring onion, and good EVOO, instant Andalusian salad.
The house's tip: gently shake the jar before serving to lift the paprika from the bottom — and its strained broth is the base for an "aliño gazpachuelo" or a fairground potato "aliño".
Verdial variety olives, harvested traditionally and dressed with the classic Andalusian vinaigrette — vinegar, paprika, garlic, lemon, and cumin — the "barrel-aged" profile that has been served by stalls and bars in the south for generations. Made in controlled batches and selected by SalazonArte for their stand at the Central Market of Valencia.
Keep refrigerated and always covered with their broth.
Once opened: keep tightly closed in the refrigerator, use clean utensils for serving.
Paprika may settle at the bottom and color the broth — this is the signature of the dressing, not a defect.
SULFITES
Seasoned green olives, water, salt, vinegar, paprika, sweet oleoresin (paprika extract), garlic, lemon and cumin, preservatives (sodium benzoate E-211 and potassium sorbate E-202) and antioxidants (citric acid E-330 and ascorbic acid E-300).
