Harvested in October or November, when the fruit has reached half of its ripeness, therefore a very wide range of brown colors.
Fermented with water and salt, this variety stands out because of its firm skin and because although it has a slightly thready texture, it is still crunchy.
Olive tree famous for being very robust with strong roots; this is why it has historically been used to graft other varieties.
Zorzaleña trees are found along small paths in rural areas, this is why it is known as wild variety
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For over 50 years, Aceitunas Losada has produced table olives in Carmona, Spain, near Seville. The family-owned company, controls the entire process from hand-harvest in their own groves to curing. The current generation owners are siblings, Luis and Maria Losada, who have focused on resurrecting forgotten olive varieties and returning to traditional natural curing methods. Growers and Producers of Spanish Olives.