Cracked Extremaduran Purple Olives — Traditional Dressing | SalazonArte
Purple olives from Extremadura, harvested during veraison, cracked and seasoned with pepper, garlic, and oregano. Between green and black: the perfect point. Buy online.
Best by date according to batch — the exact date can be found on the product label. Keep refrigerated and covered in their dressing.
Harvested at veraison: the intermediate ripening stage that gives them their characteristic purplish-wine color and a unique flavor between green and black—each olive with its own shade of color, a mark of natural harvesting.
Traditionally cracked, so the seasoning can fully penetrate.
Classic Extremaduran seasoning: bell pepper, garlic, oregano, and spices—the formula of the land.
From Extremadura, a region with a great tradition of table olive production.
Fleshy and firm pulp, cleanly cut.
Selected by SalazonArte for their stand at the Central Market of Valencia.
Flavor: intense and aromatic — the balance of the veraison: a bitter note inherited from the green, a fruity base hinting at the black, and the dressing of pepper, garlic, and oregano enveloping it all.
Texture: firm and fleshy, with the juicy bite that the cut leaves infused with dressing.
Color: dark purple with vinous and violet nuances — the natural palette of the veraison, irregular and authentic.
Vacuum packed. Drained net weight: 500 grams approx.
Energy value: 640 kJ / 155 kcal
Fat: 15 g— of which saturates 2.4 g
Carbohydrates: 1.5 g— of which sugars <0.5 g
Protein: 1 g
Salt: 3.5 g
Rich in unsaturated fatty acids and fiber, which help reduce cholesterol and triglycerides. Low in calories, ideal for weight control. Benefit intestinal transit and cardiovascular health. Source of antioxidants and natural nutrients that provide general well-being.
For an aperitif, as the star of the show: their wine-red color dresses the plate — perfect with a vermouth or a young Extremaduran red wine.
A tasting of ripeness: serve them between green ones and black ones from Aragon — green, turning, and ripe on the same table: a masterclass in olives in three bites.
On cheese and charcuterie boards: their oregano and pepper aroma pairs especially well with Torta del Casar and Iberian cured meats — a pairing from their homeland.
In salads and Mediterranean dishes: chopped, they add color and character where an ordinary olive goes unnoticed.
The house tip: stir the dressing and bring them to room temperature before serving; and the seasoned brine, with its pepper and oregano, is a ready-made salad dressing.
Olives picked at the "envero" (when they begin to change color) in the olive groves of Extremadura — a land with a deep-rooted tradition in table olives — and prepared in the traditional Extremaduran style: cracked and marinated with pepper, garlic, oregano, and spices. Selected by SalazonArte for their stall at the Central Market of Valencia.
Keep refrigerated and always covered with their dressing.
Once opened: store tightly closed in the refrigerator, use clean utensils for serving.
Tone variations among the olives are the signature of natural ripening — no two alike, as it should be.
SULPHITES
Cracked color-changing olives, water, salt, garlic, red pepper, aromatic herbs, preservatives (E-211 and E-202), acidifier (E-330), antioxidant (E-300), and lactic acid (E-270).
