Variety is the spice
Olives are one of the tastiest delicacies and a healthy option to prepare an aperitif or to make delicious dishes. There are different varieties of olives and hundreds of ways to prepare and combine them.
In Montegil we process different varieties of olives that are characterized by their great quality and excellent flavour. The main and best-known olive varieties are Manzanilla, Gordal and Hojiblanca. But there are many more.
The star on the table is the Gordal due to its size and its low oil content. They are ideal for eating them whole, seasoned or stuffed.
The classic Sevillian olive is Manzanilla, delicate and of a size smaller than the Gordal, is highly appreciated both nationally and internationally. Ideal to combine with flavours like anchovy, salmon, cheese, jalapeño ...
The Hojiblanca variety owes its name to the metallic reflections of its leaves when it gives the sun. Its organoleptic features make it ideal for table use and for oil production.
Coming from the locality of Morón de la Frontera, the olive Morona is the variety that Montegil uses to obtain one of the jewels of our house, a delicate oil with great personality.
The land offers us other varieties of olives like the Arbequina, exquisite when seasoned; The variety Cuquillo that belongs to the group of natural black olives, small but very tasteful; And also cacereñas, carrasqueñas, aloreñas, verdial, and many more. All of them make a great variety of choices to serve on their own or in combination with other food or beverages.
20 de enero de 2017 · Published at Olives | Extra Virgin Olive Oil | Food service