Aceitunas Aloreña de Málaga

A seasoned table olive produced from the Aloreña variety of olive tree, harvested before colour change, split, and sweetened in brine through natural fermentation without alkali treatment. Seasoned with thyme, fennel, garlic and pepper, it is produced in the Guadalhorce Valley, Málaga, and registered as a PDO under file number PDO-ES-0785.

About this designation

Aceituna Aloreña de Málaga is a seasoned table olive obtained exclusively from the Aloreña variety of olive tree (Olea europea, L.), harvested at the appropriate degree of ripeness before the fruit changes colour. The olives are split, sweetened in brine through natural fermentation, and seasoned with thyme, fennel, garlic and pepper, or extracts of these plants, in a proportion ranging from 1% to 3%. The specification prohibits alkali treatment: the variety's low oleuropein content, recorded at approximately 103 mg per kilogram, allows bitterness to be removed by pickling alone. The production zone is the Guadalhorce Valley, delimited by a surrounding mountain range, where olive groves occupy the slopes on marginal and poor soils. Three distinct product types are defined: verdes frescas (fresh green), tradicionales (traditional) and curadas (cured), each with specified organoleptic characteristics. The flesh-to-stone ratio is a minimum of 3:1, and the stone separates freely from the flesh, a characteristic known locally as hueso flotante. The size range of 140 to 260 places the fruit in the Extra category under standard COI/OT/NC No 1. The designation is administered by the Consejo Regulador de la DOP «Aceituna Aloreña de Málaga». EU protection was granted on 4 August 2009 under eAmbrosia identifier EUGI00000014016.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PDO on 4 August 2009 under file number PDO-ES-0785, eAmbrosia identifier EUGI00000014016.
• The specification requires no alkali treatment; the variety's oleuropein content of approximately 103 mg per kilogram allows sweetening by brine pickling alone.
• The flesh-to-stone ratio is a minimum of 3:1, and the stone separates freely from the flesh, a characteristic known locally as hueso flotante.
• Seasoning must include thyme, fennel, garlic and pepper or their extracts at a proportion ranging from 1% to 3%.

Tasting notes

Andalusian table olive DOP from Málaga (Sierra de las Nieves area), distinctive split-cracked green olive cured in fennel-garlic-thyme aromatic brine. Bright green color, crisp tender flesh, balanced sweet-savory flavor with characteristic Mediterranean herbal-aromatic profile — the "split olive of Málaga".

HoReCa use

**Andalusian tapas centerpiece** — apéritif olive selection; with sherry; in salads; on cheese boards; signature Málaga-Costa del Sol bar olive.

Packaging

• jar-glass-200g
• jar-glass-500g
• vacuum-pack-200g
• bucket-1kg-brine
• gift-pack-300g