Lye-Cured Olives — Traditional Cure | SalazonArte
Olives in lye cured using the traditional method: green, firm, and without bitterness, with the freshest olive flavor. Buy online from the Central Market of Valencia.
Best before: at least 3 months from purchase. The exact date is shown on the package label. Once opened, keep refrigerated with the olives covered in their liquid.
Traditional lye curing: the classic Spanish method (the “Sevillian style” dressing) that quickly and controlledly removes the olive’s natural bitterness — completely safe, with successive washes that remove all residue from the treatment.
The truest flavor of the fruit: because it does not undergo long fermentations, it preserves the fresh and frank taste of the freshly picked olive — which is why it is preferred by purists.
Firm and smooth texture, the hallmark of a well-made lye cure.
Smooth and without bitterness: suitable for all audiences, even those who “are not olive people.”
Selected by SalazonArte for its stall at the Central Market of Valencia.
Flavor: balanced, smooth, and slightly sweet, with no trace of bitterness—clean and fresh olive, without the acidic notes of fermentation.
Texture: firm, meaty, and pleasant, with a smooth bite.
Aroma: fresh and clean, of natural olive.
Vacuum packed. Net drained weight: 500 Grams approx.
Energy: 620 kJ / 150 kcal
Fat: 15 g— of which saturates2.5 g
Carbohydrate: 1 g— of which sugars<0.5 g
Protein: 1 g
Salt: 3 g
Source of healthy fats, especially oleic acid. They contain natural antioxidants, which help protect cells. Rich in vitamins and minerals, which contribute to a balanced Mediterranean diet.
- They contribute to cardiovascular health and the maintenance of overall health.
- Due to their size and composition, moderate daily consumption is recommended: 7 olives a day, following the guidelines of Mediterranean nutrition.
Alone, in their rightful place: on a small plate, well chilled – the essential appetizer where the olive does not share the spotlight with any dressing.
With vermouth and "esmorzaret": alongside the pickled tomatoes and various additions, the Valencian counter trio.
On charcuterie boards: their mildness makes them the "consensus" olive – the one everyone likes with cheeses and and cured meats.
In cooking: chopped in salads, rice dishes or stews – their firmness holds up to cooking without falling apart.
Customizable: their clean flavor is a perfect canvas for a homemade dressing to taste (garlic, herbs, a touch of vinegar) – or for stuffing.
The house tip: if you prefer an even milder flavor, a quick rinse before serving will reduce the saltiness.
Selected green olives, cured using the traditional lye method — the Spanish curing technique that allows one to enjoy seasonal olives with their freshest, most natural flavor, and which in the Valencian Community is part of the homemade tradition of "olives en sosa." Selected by SalazonArte for their stall in Valencia's Central Market.
Keep the olives always covered in their brine.
Refrigerate and protect from light.
Once opened: refrigerate, well-sealed, using clean utensils for serving.
MAY CONTAIN SULFITES
Green olives seasoned in brine, Manzanilla, Okal, Pico Limón, Hojiblanca, and Marteña whole varieties (with pit), caliber <200 (units/kg). Water, salt, aromatic herbs (savory, pebrella, and thyme). Additives: Preservatives, Acidulants, Antioxidants.
