Empeltre Olive

This olive is harvested when it is already ripe from mid-November to the end of December, dedicating the large sizes to preserving and the small ones, generally going to the production of oil.

This variety has always coexisted with farmers in Catalonia and Bajo Aragón.

Unlike most olives, this one is harvested when it is already ripe from mid-November to the end of December, dedicating the large sizes to canning and the small ones, generally going to the oil production.

We receive them in our warehouse and put them in tanks, where we then begin the production process for a few months, until it is suitable for consumption.

We can consume them in many ways. The most common are with salad, lunches, with pasta, as an ingredient in pizza, with cheese canapés, and as we traditionally prepare in our land, in appetizers in“l’esqueixada de bacallà” (cod in crumbs seasoned with tomato, onion and pepper, all in pieces, and black olive).

Ingredients: Empeltre olive, water, salt and aromatic herbs.

Variety of medium vigor, rustic but sensitive to strong frosts during winter. As the cuttings do not take root easily, they must be grafted and from there derives the Aragonese name of empeltre. It takes a long time to come into production from the moment of planting. Productivity is constant and high without suffering the phenomenon of contrañada. Easy mechanical harvesting, since the olive, of medium weight and elongated, is easily detached from the tree with vibrating machines, although traditionally manual harvesting is used.