The olives from Alora are a variety native to the province of Málaga and was the first Spanish table olive to obtain a Protected Designation of Origin.
THE PERFECT APPETIZER
The Aloreña olive is a variety native to the province of Málaga and was the first Spanish table olive to obtain a Protected Designation of Origin. Its floating pit and the relationship between it and the flesh, among other aspects, make this olive different from other varieties.
Its production is concentrated in 19 municipalities located between the Sierra de las Nieves and the Valle del Guadalhorce regions. The olives are handpicked and seasoned with typical local herbs, primarily thyme, fennel, garlic, and pepper. Before being seasoned, they undergo a natural fermentation process in brine to sweeten them.
The Málaga Aloreña olive is known for its light green color, its fruity and fresh herbaceous notes, and its crunchy texture. Depending on the fermentation process and organoleptic characteristics, they can be consumed as fresh green olives, traditionally cured, or in their fully matured form.
HOW TO PREPARE THEM
The best way to enjoy the flavor and unique characteristics of Aloreña olives is to eat them fresh, paired with a vermouth or a Málaga wine as an appetizer. Over time and with innovation, this traditional Málaga product has made its way into the kitchens of many restaurants in the capital, where, during certain seasons, chefs create creative dishes with this variety as the star ingredient. This has led to interesting dishes such as a brioche of capon stuffed with Aloreña olives and citrus pickle, marinated mackerel with Aloreña olive pickles, or an Aloreña croquette with smoked sausage tartare.
