Sevillana Olives


They belong to the Casp variety with their distinctive and smooth bitter taste. They are harvested in September when they are still unripe. Then, they are split into two pieces (here is where they get their name “partida”) and they are macerated with aromatic plants during a short period of time and then they are jarred when they are still green, hence its bitter taste.

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We can have these olives for breakfast or mixed with vegetable’s dishes. They can also go with salads, as appetizers, etc.

Ingredients: Split Sevillana Olives from Casp (depending on the season), water, salt and aromatic plants.