In the south of the province of Málaga there are a series of mountain ranges between agricultural lands full of olive groves, those where the Aloreña table olive. The climatic and soil conditions so particular to the area result in this special olive. Because it is the primera who enjoys Protected Designation of Origin in our country, thanks to its quality and belonging to a characteristic Andalusian territory. But also to the way of making a product with a lot of tradition, which is classified in three types. It offers an exquisite flavor after its seasoning process. Know in depth everything about this olive here.
History of the PDO and types
Compared to other varieties, the Aloreña table olive It is very different due to its excellent quality, both from the fruit of the olive grove and from the dressing natural that is applied afterwards. That which even the consumer himself can appreciate in the glass jar or container where the Malaga product is sold. After more than ten years of work and research, he finally succeeded in 2012 your registration to be protected under DOP. Within this recognition there are three different types of Aloreñas olives according to its degree of bitterness and fermentation:
- Fresh greens. They have a color light green and a fruity scent with fresh grass. Its crunchy texture leaves an intense flavor on the palate, including a slight itch. After being split, these olives are introduced into cylinders directly and left in cool places.
- Traditional. On the other hand, these do not receive that air conditioning or are put in cold stores so that, simply, it is the room temperature the one that gives it its smell and taste. After the passage of time, the fruit acquires a straw yellowish or greenish color. The spices are noticed when tasting them in the mouth, with a very characteristic fruity memory, while on the nose they transfer to the Guadalhorce Valley.
- Cured. This last type of Aloreña table olive It goes through a minimum of ninety days curing process before packaging. It is previously deposited without leaving and acquires the smell of ripe fruit and fresh grass. Its flavor goes through aromatic plants also with a spicy touch.
Apart from these types, the Protected Designation of Origin recognizes two different qualities, depending on both the category and the caliber: supreme and superior.
Production areas and climate
Regarding the areas that produce this olive within the province of Malaga, the total number of municipalities are 19, all of the southeast of Málaga. Thus, the region of Guadalhorce or the domain of Betic mountain ranges they delimit this olive-growing region that enjoys a hybrid climate between the continental and the typical Mediterranean. Therefore, it is a very particular microclimate that facilitates the cultivation of dry land on those mountainous slopes that surround the valley. Along with this aspect, the pronounced relief It favors the non-erosion of the land, something positive for the trees. In other words, the olive trees give low productivity but an unmatched quality.
This is the Aloreña table olive
Partida, sweetened in brine by natural fermentation and seasoned with thyme, garlic, red pepper and fennel, Aloreña table olive stands out for its low content of oleuropein. This minimal typical bitter component of the product prevents it from needing to be treated with caustic soda. Therefore, they are sweetened only with water and salt so that it also manages to preserve its fibrous texture. This natural procedure is advantageous for its nutritional characteristics, which remain high compared to alkaline treatment. In this way, the concentration of both proliphenols and triterpenic acids of the olive does not undergo changes by caustic soda and allows the consumer to give its healthy properties when they eat it.
That is an important benefit of the Malaga fruit with DOP for the prevention of cardiovascular diseases, as well as anti-inflammatory and anti-cancer contributions. But, in addition, the Aloreña table olive stands out for its ease of detachment from the bone, a very recognized and sought after quality. Because this way, the brine can penetrate the fruit more easily, eliminating its bitterness.
Then the product has a high percentage of firm pulp, with a crisp and homogeneous texture. Both in taste and smell it stands out for its aromatic qualities, but also for the balance of salt. The caliber that it has is between 140-260, thanks to the good care work carried out by the farmers all year round.
Production process
Centuries of tradition from when it is harvested from the olive grove until it is seasoned characterize this olive whose collection is manual, selecting those of bigger caliber and better appearance. The fact that it is very sensitive maintains that method of yesteryear to harvest it. After that, the fruit is split and goes to the brine prepared with the famous egg test. This way you get a perfect point of salt days before the dressing with the ingredients mentioned above.
In short, everything is handmade to get a Aloreña table olive of the best of Spain.
