Natural Aloreña olives, water, salt, lactic acid, citric acid, and ascorbic acid.
It is the only variety in Spain with PDO (Protected Denomination of Origin). Harvested in green, at the end of August or beginning of September, it is fermented naturally with water and salt, frequently cracked, to make fermentation process easier. Usually, thyme is added to the fermentation brine.
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 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.