Empeltre Olives


This variety has always coexisted with the farmers of Catalonia and Bajo Aragón. Unlike most olives the Empeltre is harvested when it’s already ripe, from mid-November till the end of December, with the large fruits destined for conservation, and the smaller ones usually used for oil.

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We can add them in different recipes. The most common are in the salad, as a condiment in pasta or pizza, as a snack for breakfast, with cheese canapé… In our home, it is a tradition to prepare these olives as an appetizer with “esqueixada de ballacà” (salad of shredded salt cod with tomato, onion and pepper, everything cut in little pieces with black olives).

Ingredients: Empeltre’s olives, water, salt and aromatic plants.