Antipasti & Olives

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Natural Empeltre olives

Cultivated in Aragon. It stands out because of its intense black color, caused by a late harvest once the fruit reaches it complete ripeness in the tree. Waiting until this point gives the fruit a soft texture with an extreme firm skin. This firm skin has enabled the fruit to stay in the tree until being totally ripe. You  can appreciate in your mouth a very intense flavor, due to high oil content and to its creamy texture, almost sweet at the end.

Losada olives are picked by hand to keep the fruit perfectly intact. Traditional and natural methods are used for processing to table olives.

Distinctive features

Losada olives are grown and processed in Andalusia, in the heart of the Carmona region. Each olive is hand-picked to preserve its integrity, a rare gesture in the industry that reflects Losada's commitment to impeccable quality. Unlike the majority of Spanish producers who favor industrial methods to speed up production, Losada maintains traditional, artisanal practices.

What particularly sets Losada apart is their natural fermentation process. While many producers use caustic soda to remove bitterness from olives in a matter of hours, Losada adopts a slow, authentic method. The olives are immersed in a natural brine, allowing indigenous bacteria and yeasts to develop complex, balanced flavors over weeks, even months. This process not only respects the natural character of the olives, but also offers an incomparable richness of flavor.

With over 60 years of expertise, Losada has mastered ten varieties of olives, each carefully processed to reveal its particular characteristics. Their passion for sustainable methods and respect for tradition make their olives a global benchmark, embodying the best of Andalusia in every bite.

Empeltre Olives, water, salt, , lactic acid, citric acid and ascorbic acid.

Refrigerate after opening.

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