Aceites Candau

Curring methods:

Brine-cured Olives

Light green olives soaked in an alkaline lye solution. After several washings they are submerged in brine where a lactic acid fermentation is produced. It is called Sevillian style.

Naturally cured Olives

They are green, black or color changing fruits cured in brine. After the fermentation olives can be dressed in several styles according to the area of production.

Air-cured Olives

They are green fruits blackened in an oxygenated alkaline solution. They are preserved by heat sterilization.

There are other styles such as: dry salt-cured black olives, wrinkled black olives, dry-cured black olives.