Table olives refer to the fruit of certain varieties of cultivated olive trees (Olea Europea Sativa), which provide a palatable and easily preserved product when harvested at the proper maturity and conditions, and are then subjected to a specific preparation process. Different varieties of table of olives are grown according to geographic zones and climates – i.e., Manzanilla, Gordal, Hojiblanca, Arbequina, Cacereña, Morona. Some of these types are also used in the production of olive oil.
We process the three most important types of table olives for exportation: Gordal, Manzanilla y Hojiblanca, though we also work with the other varieties equally appreciated.
These are used exclusively as table olives due to the large size of the fruit and low oil content. It is difficult to separate the flesh from the stone, and combined with its soft texture, this requires a delicate industrial process. They can be prepared whole, with various dressings, or stuffed with fillings.
This variety is the most popular and widespread internationally due to its productivity and the quality of the fruit. The flesh is easily separated from the stone, and has medium oil content, of high quality and stability. Due to these characteristics, these olives are used widely as both table olives as well as for the production of olive oil.
This type is also frequently used as both table olives and for olive oil. The flesh does not separate easily from the stone, and has a firm and consistent texture, which facilitates its preparation as a black olive because it maintains its quality during the preparation process.
Our olives may be processed for different types of presentation: whole, pitted, sliced or stuffed with choice ingredients to meet the consumer's taste
Whole olives are those that maintain their original form and the stone is not removed. It is important to select and prepare these olives with care, so that the fruit is not damaged and their appearance is optimal in the packaged product.
These olives are those in which the stone has been removed by piston, essentially preserving their original form.
Once pitted, the olives can be filled with one or more ingredients such as garlic, almond, anchovy, tuna, onion, pepper, cheese, salmon - or in accordance with individual tastes.
Sliced olives are prepared with pitted olives in a machine that slices them into uniform widths. Some types of stuffed olives can also be cut up into portions in this same manner. The olives that are sliced are typically used for cooking, particularly in the preparation of pizzas, pastas, and sauces.
These olives are prepared in dressings with one or various aromatic herbs and other ingredients such as garlic, onion, and lemon, amongst others.
Olives can be blackened either naturally, when harvested almost or fully-ripe, or through an oxidation process. The latter process is more common and its color is due to the darkening from oxidation, given that the fruit is not completely ripe. Black olives need to be packaged in brine and heat sterilized.
Olives are classified according to size, using a size-grading that is based on fruits per kilogram. Below are shown real size examples