Dry lupin beans are placed in water to lose their bitterness, and after cooked, they are subjected to a constant change of water until the product reaches the desired flavor. Their conservation is carried out in brine.
The green olives are obtained from fruits harvested when they reach a straw-green color. After harvesting, they are treated with an alkaline solution. Continuing with the lactic fermentation until the fruit has the appropriate color.
The black olives result from olives preserved from fruits that have not reached full maturation, being darkened by oxidation after alkaline treatment. These olives are placed in brine and preserved through a heat sterilization process. We offer black olives in different calibers, whole, pitted, and sliced. These olives are available in different types of packaging: […]
The bical black olive (Galega) is an exclusively Portuguese variety of olive that is easily distinguished from the other types due to its small caliber, pointed shape, and characteristic flavor.
The tree-ripened olives are obtained from fruits harvested when they reach full maturation or shortly before. It has a yellowish green or blackish violet color, depending on the state of maturity, rounded, smooth shape, and firm consistency.
Les pickles sont un mélange de légumes (chou-fleur, concombre, carotte et poivron) conservés au vinaigre.