Dequemana: Natural Empeltre Olives
Empeltre olives, water, salt, lactic acid, ascorbic acid, citric acid. The salt is natural sea salt from the atlantic ocean, Salina El Estanquillo, located at San Fernando in the Natural Park of Bay of Cadiz since the phoenicians. It is washed sea salt, NO chemical used in the process. 12 oz net weight
Unlike other olives on the market, this elegantly designed line of Spanish olives is cured the natural and traditional way with just water and salt. The olives are hand harvested and processed in small batches in barrels to ensure the highest quality product. No dyes, preservatives or overwhelming vinegar to get in the way of your taste buds.
Arbequina olives, cured for 3-4 months, are firm and loaded with the buttery flavor characteristic of this small olive with a high oil content. The black empeltre olive, picked ripe and cured for 12-14 months due to a higher sugar content, is tender and has a slightly sweet flavor. The enormous gordal olive is firm and succulent. Grown mostly in Andalucia, it ripens early and is used exclusively as a table olive due to its lower oil content and many sugars that help in the fermentation process. The Mixed Olives with Herbs is a perfect combination of hojiblanca, gordal, cuquillo, and arbequina olives, herbs and natural red pepper following a traditional recipe used in Andalucian homes each year upon the arrival of the harvest.
The brand reflects the old Roman road named Decumano that ran from the Andalucian town of Carmona (where these olives are produced) to Rome. Much of the olives and olive oil used by the Romans came from Spain and traveled this road.