Cracked Olives with Garlic and Lemon — Traditional Verdial | SalazonArte
Verdiales olives cracked with a classic dressing of garlic, lemon, and spices: crispy, fresh, and with their authentic bitter touch. The taste of an Andalusian bar. Buy online
Best before: minimum 2 months from purchase, kept refrigerated and covered in their broth. The exact date is on the label.
Verdial variety: firm, juicy flesh; the Andalusian table olive that best withstands crushing.
Cracked so the dressing soaks in: the traditional strike opens the flesh without removing the pit, allowing the garlic and lemon to penetrate deeply.
The classic Southern dressing: garlic, lemon, and spices — fresh, pungent, and bright.
Its bitterness is its hallmark: the cracked olive retains the green, lively flavor of the freshly cured olive — the profile true aficionados seek.
Crisp texture, the sign of a good cracked olive.
Selected by SalazonArte for its counter at the Mercado Central de Valencia.
Flavor: intense and fresh — the elegant bitterness of split green olives, the pungency of garlic, and the citrusy spark of lemon, with a background of spices. The taste of an Andalusian bar without a plane ticket.
Texture: crunchy and meaty, a livelier bite than its cousins from Jaén and Málaga.
Aroma: fresh, citrusy, and garlicky — you can smell the aperitif before opening the package.
Vacuum packed. Drained net weight: 500 grams approx.
Energy: 580 kJ / 140 kcal
Fat: 13 g— of which saturates2 g
Carbohydrate: 2 g— of which sugars<0.5 g
Protein: 1 g
Salt: 4 g
The classic aperitif: a small plate of olives and very cold beer — or a fino sherry, if the day calls for it. They need nothing more.
The three-olive tasting: serve them alongside those from Jaén (orange and herbs) and Aloreña olives (thyme and fennel) — three regions, three seasonings, a guaranteed after-dinner delight.
With cheese and cured meats: their fresh bitterness cuts through the fat and resets the palate between bites.
In summer salads: pitted on the spot, with tomato, spring onion, and flaked cod.
Amateur tip: stir the brine before serving to distribute the garlic and lemon, and let them come to room temperature for 10 minutes. And like their sisters: never cooked — olives are meant to be eaten au naturel.
Verdial olives, crushed in the traditional Andalusian way and seasoned with garlic, lemon, and spices — the classic dressing from the southern regions, the one that Andalusian "ventas" and bars have been serving for generations. Selected by SalazonArte for their stall at the Central Market of Valencia.
Keep refrigerated and always covered in their broth.
Once opened: keep tightly closed in the refrigerator, use clean utensils when serving.
The dressing for this dish evolves with time — a living product, as it should be.
SULFITES
Seasoned cracked green olives, water, vinegar, garlic, lemons, spices, salt, preservatives (E-211 and E-202), acidifier (E-330), antioxidant (E-300) and lactic acid (E-270).
