NEWS

RECIPES

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NEWS

ABC de Sevilla

“Its owner, Antonio Sánchez Flores, has been investigating for 8years the main handicap of this variety: preserving it as natural as posible. And he has finally succeeded “

Receta_Aceitunas_La_Prieta

LA VANGUARDIA

Prietas Olives, a millennial delicacy which hits the market without any additives.

Aceitunas_Campo

COSAS DE COMÉ

A traditional humble product,that has past from generation to generation which is served at breakfast and appetizers. Olive La Prietas have become a true delicatessen for the most demanding palates.

EL COMIDISTA

This type of olives are age-old made in the Arahal area, a town about 50km away from Seville

Slow Food SevillaySur

When they are ripe they are picked and seasoned with red pepper, garlic and oregano. The garlic and pepper are wetted and then thbolives are added, the next day they are ready to eat.

eldiario.es

"Prieta Olive attracts you for its special smell and taste which the seasoning gives it. Antonio Sánchez keeps to himself which spices and what proportion of each because in his Prieta olives even that detail counts for making them unique in the market."

ROBIN FOOD

Its origins go back to Phoenicians and they were used as currency payment along with saltings such as Serrano ham or salted tuna, and then once they are collected, the biggest sized fruit are salted consolidating the oil.

Aquí la Tierra

For sure you have tried the black ones with a bit of lemon, fennel and garlic…

Youtube

Arahal and its Prietas olives

RTVA Comunicación

Olives are used as appetizers, to enrichen salads or as side dishes for lunch and dinners, but also as a star ingredient to prepare different dishes such as gratin Cod with potatoes, as Enrique Sánchez suggests this Wednesday (20.00h) on “Cometelo”