There are many types of pickled olives, all with their own nuances but the organoleptic "Olive Aloreña" is special. It is the only table olives in Spain with Designation of Origin. It is such a delicate local variety that is harvested by hand and all your preparation is 100% natural.
First, the olives are crushed or split without breaking the pit; then they are immersed in brine (a mixture of salt and water to make the softest, smoothest and edible olives without using chemicals); followed by the dressing: .. garlic, thyme, fennel and red pepper
In the region of Valle del Guadalhorce many small family businesses working in production, sometimes with the privilege of olive trees
Another interesting fact is that they are called "floating well", which means that the well is easily separable from the rest.
Today we use this post to introduce special family recipe for pickling olives like Antonio's great-grandmother used to do, one of the shopkeepers we visited on our routes. This family adds from slices over 3 generations of garlic, oregano, lemon and orange in the dressing room. The result is fruity olives and citrus deeds of some of the best and most typical products of the region.
In our Malaga Tapas Tour do a tasting of olive during our visit to Atarazanas Market, where you can try these and other Andalusian olives, among other local products.
is the condiment that gives them personality and makes them really tasty, being then a perfect appetizer for any occasion. Each region, each village or even each family has its own recipes passed down from generation to generation. Dressings are directly related to the products and condiments that were available to those who made 100 years ago.
Test, and will delighted!
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