Cracked D.O.P. Aloreña Olives
Prepared using the traditional aloreña method of gently breaking the fruit before curing, these cracked olives absorb the aromatic brine of wild fennel, garlic and fresh herbs far more deeply than their whole counterpart — the same centuries-old recipe that earned the Aloreña olive Spain's first-ever table olive D.O.P.
With a slightly more intense, herbaceous flavour, they are the choice of true olive lovers — people who understand that great olives, like great wine, are the product of patience, tradition and a very particular place.
Ingredients
Aloreña olives, water, salt, garlic, thyme, wild fennel and red pepper. Acidity regulator: lactic acid. Antioxidant: ascorbic acid.
Contains olive stones.
Nutritional Information
Average values per 100 g:
Energy 620 kJ / 150 kcal · Fat 15 g (of which saturates 2 g) · Carbohydrate 1 g (of which sugars 0.5 g) · Protein 1 g · Salt 4.5 g.
Protected D.O.P.
Spain’s first-ever table olive Denomination of Origin.
Cracked & Seasoned
Cracked before curing so it drinks in the herbs and fennel.
Hand-Harvested
Picked and selected by hand in the Guadalhorce valley.
Aceitunas Bravo
Andalucía, Spain
Rooted in the olive groves of southern Spain, Aceitunas Bravo selects, seasons and jars its olives the traditional Andalusian way — letting time, herbs and hand-craft do the work, just as it has always been done.
The traditional aloreña method
The Cracking
Before they are seasoned, each olive is gently cracked so the aromatic brine of garlic, thyme and wild fennel can soak deep into the flesh. It is this centuries-old step that gives the cracked Aloreña its fuller, more herbaceous character.
The Raw Ingredient
It all starts with the Aloreña olive — a variety so distinctive it earned Spain’s first table-olive Denomination of Origin. Only firm, sound fruit is chosen, cracked and seasoned entirely by hand.
Perfect Pairings
Cracked and steeped in garlic, thyme and fennel, this is the ultimate aperitivo olive — it calls for crisp, dry whites and the pale, saline sherries of Andalusia.
- Fino Sherry — Bone-dry and saline, the classic Andalusian partner for a green olive.
- Manzanilla — Coastal and bracing, echoing the olive’s herbal, briny snap.
- Verdejo (Rueda) — Lively acidity and a whisper of fennel that flatter the aliño.
Andalucía, Spain
The Land
Under the southern sun, endless silver-green groves roll across the hills of Andalucía — the largest olive-growing region on earth. Its warm days, mild winters and ancient soils give these olives their firm flesh and deep, sun-ripened flavour.
