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Best Andalusian Olives Types
Aceituna Aloreña de Málaga is a seasoned table olive of the Aloreña variety. The olives must be harvested at the appropriate time of ripeness and are then split, brined and fermented. These olives are traditionally seasoned with thyme, fennel, garlic, and pepper.
Due to their low content of oleuropein, these olives don't require treatment to remove bitterness and are only brined in the mixture of salt and water. These olives are light green to pale yellow in color and are firm and crisp in texture. Aceituna Aloreña de Málaga is quite bitter and very flavorful, and the flesh is easily removed from the pit.
Aceituna Manzanilla de Sevilla is a renowned variety of Spanish olives, mainly grown around the Andalusian town of Seville. They are often used as table olives, but due to the high oil content, they can also be used for the production of olive oil.
The word manzanillo, meaning little apple in Spanish, refers to its regular and spherical shape resembling an apple. Aceituna Manzanilla de Sevilla has a well balanced, delicate, bitter-salty flavor, and it can be consumed in both green and black (ripened) state.
Aceituna Gordal de Sevilla, or Sevillian Gordal olive, is an olive variety grown exclusively in the area around Seville. It is one of the largest variety of olives in the world, with fibrous texture and plenty of firm, meaty flesh. The fruit contains very little oil, so they are only used as table olives.
Once boiled and fermented, they develop a straw yellow color, with little white spots or lenticels that make them stand out from other olives. Sevillian Gordal olives are best enjoyed with good jamon and a glass of sherry - due to their size, they are also often used in tapas.
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