D.O.P. Aloreña Olives
Aloreña olives carry the only Protected Designation of Origin ever granted to a table olive in Spain. Grown in the Guadalhorce valley of Málaga and harvested by hand, these iconic green olives are carefully cracked and cured using a centuries-old method with fresh herbs, garlic and Málaga's native wild fennel.
The result is an olive like no other — firm-fleshed, aromatic and unmistakably Andalusian. A true gourmet experience, perfect alongside Iberian charcuterie, a cold glass of fino, or simply enjoyed as the finest tapa on any Spanish table.
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.
Andalusian Origin
Grown in the sunlit groves of southern Spain, the heart of olive country.
Herb-Seasoned
Dressed with garlic, thyme and wild fennel, the Andalusian way.
Hand-Harvested
Picked and selected by hand at the peak of the season.
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 Andalusian aliño
The Seasoning
What sets these olives apart is the aliño — the traditional Andalusian art of dressing them in a fragrant blend of garlic, thyme and wild fennel. It is this careful, generations-old seasoning that gives them their unmistakable herbal, aromatic character.
The Raw Ingredient
It all begins with the fruit itself — olives harvested at just the right moment, when they are green, firm and full of flavour. Only sound, hand-selected olives make it into the jar, which is why every bite is crisp and consistent.
Perfect Pairings
These olives were born for a glass of wine — their fresh, herbal, lightly bitter bite is made for crisp dry whites and the pale, saline sherries of Andalusia.
- Fino Sherry — Bone-dry and bracing; its saline edge is the definitive Andalusian match for a green olive.
- Manzanilla — Even fresher and more coastal, mirroring the olive’s briny, herbaceous snap.
- Verdejo (Rueda) — Lively acidity and a hint of fennel that flatters the herb-and-garlic aliño.
- Albariño — Citrus and salinity, a clean and refreshing foil to the seasoning.
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.
