Description
This is a unique type of olive, harvested in the town of Arahal, near Seville, Spain. Prieta olives belong to the Manzanilla variety, but they have several features that make them unique: they are harvested only when they have already turned black while on the tree, after they have endured frost and have let away their bitter juice. They go next through a traditional process that have its roots in Phoenician times, it involves covering the olives in layers of salt and pressing them with some weight. Once they are ready, red dried paprika, garlic and thyme are added. The result is an olive with an unusual flavour, soft and without a trace of bitterness.
Comments