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THE WORLDWIDE OLIVE CONSUMPTION

@programacion — Wed, 18 Aug 2021 14:25:01 +0000

The olive consumption is one of the most consumed products in countries such as Turkey, Italy, Egypt, Greece, among others. These countries have a high productivity on itselves.

What is the production and consumption of olives in Spain?

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]On the other hand, Spain is ranked number one in production and fourth in table consumption. The average world production for the last five seasons amounted to 2,472,700 tons, of which 524,700 tons were produced in Spain, which represents 21% of the total.

The latter are mainly concentrated in Andalusia and Extremadura, which account for 83.77% and 13.74% of the total respectively, i.e. 96.91% of these crops are grown in these two communities.

In spite of this, the table olive has other communities whose cultivation as well as consumption is becoming notorious around the world. In this article we will talk specifically about the olives consumption around the world and how their own production is done.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

WHICH COUNTRIES DO YOU GROW AND CONSUME IN THE LARGEST QUANTITIES?

WORLDWIDE OLIVE CONSUMPTION

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]According to IOC (International Olive Oil Council) data, the average consumption of the last five seasons amounts to 3.185 million tons in 2020/21 and is distributed by country:

Turkey – 13%.
Egypt – 12%.
USA – 9%.
Spain – 7%.
Algeria – 7%.
Italy – 5%.
Rest of the world – 47%.

[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_single_image image=»404″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_empty_space height=»60px»][vc_single_image image=»3059″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_column_text]

WORLDWIDE OLIVE PRODUCTION

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In the most important sectors of table olive production, Spain is ranked number one in the world, followed at a great distance by other countries such as Egypt, Turkey, Algeria, Greece, Syria and Morocco.

Spain – 21%.
Egypt – 17%.
Turkey – 15%.
Algeria – 9%.
Greece – 7%.
Syria – 5%.
Morocco – 4%.
The rest of the world – 22%.

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Estas cifras dejan en claro que las aceitunas de mesa que hoy día consumimos, la mayoría son de origen español. Teniendo esto en cuenta si sumamos eso en conjunto con su distribución y consumo individual entre países de occidente y oriente, deja un alto porcentaje de propiedad que lo posiciona muy alto no solo en su propia productividad y consumo, sino en calidad.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

Olive Consumption Nowadays

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]On the other hand, the tables olives world production will grow by 2.5% in the present season 2020/21 with respect to the previous one, up to 3.134 million tons. Although other percentages cover around the world, the Sevillian olive is one of the most coveted and exported olives in the world, exceeding almost 30%. Its demand is high in both non-producing and table olive producing countries.

According to the MAPA Food Consumption Panel, in 2017 national household consumption increased by 6.7%. For hotel and catering, there is no data available since 2011. Household consumption accounts for around 75% of national table olive consumption.

Whether due to the growing environment, its global positioning, weather conditions, among other things… The fact is that the consumption of table olives positions it as one of the most demanded and sold olive trees worldwide, with Spain being its main producer, exporter and 4th largest consumer.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]If you are looking for a distributor of table olives, Escamilla is your company, we have different sizes of packaging for any type of company and at the same time we also sell to customers. If you want more information click here.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][contact-form-7][vc_empty_space][/vc_column][/vc_row]

La entrada THE WORLDWIDE OLIVE CONSUMPTION se publicó primero en Escamilla.

5 CURIOSITIES ABOUT OLIVES

@programacion — Tue, 17 Aug 2021 10:13:18 +0000

[vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space][vc_column_text]At Escamilla we bring you 5 curiosities about olives that you did not know. Olives are worldwide known and used by everyone, either as an appetizer or as a component of a recipe. However, their production process and history is sometimes unknown to many. Therefore, we would like to share with you some curiosities about olives that you surely did not know.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_column_text]

It is a prehistoric food

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]One of the curiosities about olives according to most historians, olive cultivation began in the Paleolithic and Neolithic eras, and as early as 3,000 B.C. olives were one of the foods grown commercially in Crete.

The olive tree is undoubtedly a tree of legend. Another curiosity about the olive is its origin, although it is lost in the desert of oblivion, it has a divine origin. According to Greek mythology, its origin lies in the dispute between Athena and Poseidon for the patronage of the city of Athens.

The god of the sea created the horse with his trident. This vigorous and swift creature had to compete with Athena’s creation, and the gods of Olympus had to choose which of the two was more suitable for the city. The goddess of war then created the olive tree, a tree whose fruit would provide food, strengthen people and give them light and warmth at night with its fire. The gods chose the olive tree of Athena, the goddess who gave her name to the city, which has since been called Athens.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space height=»60px»][vc_single_image image=»3703″ img_size=»large» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_single_image image=»3729″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_column_text]

There are more than 250 varieties of olives

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]There are more than 250 varieties cultivated in the world. The best known are Verdial, Gordial or Manzanilla. All of them grown in Escamilla and available for purchase on our website.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

4 flavors in 1 product.

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]The olive is one of the few foods that combines the 4 basic flavors that our palate recognizes: sweet, salty, bitter and sour.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_column_text]

Another Curiosities about Olives it is a healthy food and that is not fattening.

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Besides being delicious and the perfect appetizer for any occasion, table olives are rich in vitamins and minerals.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

Spain, world leader in olive production and exports.

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]From Aceitunas Escamilla we have been producing, seasoning and packing table olives, to take them to homes and restaurants all over the world. We have maintained our production process, picking the fruits by hand, so that they are not damaged. We have selected and classified them with the latest technology equipment, so that the olives reach your table in perfect condition and with the traditional flavor they have always had.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space height=»50px»][vc_single_image image=»3733″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]Discover Aceitunas Escamilla and download the catalog on our website, you can choose between the different varieties that we have. All traditional and delicious recipes.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][contact-form-7][/vc_column][/vc_row]

La entrada 5 CURIOSITIES ABOUT OLIVES se publicó primero en Escamilla.

The health benefits of manzanilla olives

@programacion — Mon, 16 Aug 2021 09:18:17 +0000

What are the health benefits of manzanilla olives ?

Provide tons of antioxidants

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]One of the benefits is that it is a high antioxidant food that provides mainly polyphenols. It is a strong anti-diabetic, neuroprotective and anticarcinogenic element. The benefits of antioxidants received from this kind of olives transcend almost all body systems. In addition, this olives help to increase the level of glutathione in the blood.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

Low cholesterol and high blood pressure

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Also, olives are a good source of fats, they do not have any dangerous effect on the arteries as other fats do. Studies show that the benefits of manzanilla olives are rich in oleic acid, have the ability to lower blood pressure and help control and reduce cholesterol. [/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space][vc_single_image image=»3453″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_single_image image=»1835″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space][vc_column_text]

Relieve pain

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]The benefits of manzanilla olives contain a number of non-steroidal anti-inflammatory drugs (NSAIDs), which are a class of drugs that reduce pain, reduce fever and prevent blood clots. [/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

One of the health benefits of manzanilla olives is to treat and prevent cancer.

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]The phenolic compounds present in manzanilla olives benefits have antitumor and are particularly effective in the prevention of breast, colon and stomach cancer. Therefore, olives rank among some of the best cancer-fighting foods out there.

Heart health benefits of Manzanilla olives

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Also, one of the benefits of manzanilla olives is that they contain a wide variety of antioxidants, anti-inflammatory compounds, vitamin E, healthy fats and copper, all of which are essential for maintaining a healthy heart. So consuming them regularly helps reduce the risk of heart-related complications.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

Work as a natural probiotic

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]A study published by the European Journal of Nutrition says that compounds present in olives can increase the number of good bifidobacteria, which produce vitamins and antibacterial chemicals in the body. Therefore, olives improve intestinal health and enhance microbial function.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

Prevent osteoporosis

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Finally, another benefit of manzanilla olives is that the presence of polyphenols makes olives useful for preventing bone loss. [/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space height=»120px»][vc_single_image image=»1346″ img_size=»large» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»20px»][vc_column_text]These are just a few of the benefits of a diet that includes manzanilla olives. At Escamilla, we offer numerous tasty and healthy products that contain manzanilla olives. Check out all of our products here.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][contact-form-7][vc_empty_space][/vc_column][/vc_row]

La entrada The health benefits of manzanilla olives se publicó primero en Escamilla.

Green Olive Empanadillas Recipe

@programacion — Fri, 13 Aug 2021 09:59:00 +0000

Do you want to learn how to cook these green olive turnovers? Take note![/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_column_text]

Which are the ingredients you need to make the green olive empanadillas recipe?

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Tuna in oil
Green olive pate
Green pepper cut into squares
Dough for dumplings
Vegetable oil

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How to prepare?

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]First, to fill the pie dough, mix in a bowl: tuna in oil, fried tomato, green olive pate and raw green bell pepper cut into small squares. Mix well so that the mixture comes out proportionate.

Then, fill the dough for the pasties with the mixture and close them by pressing with a fork or shaping the edges. Finally, fry them in sunflower oil.

Remove them from the frying pan and take off the excess oil, leaving them on absorbent paper. Then transfer them to another plate and enjoy the green olive empanadillas![/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space height=»140px»][vc_single_image image=»3330″ img_size=»large» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]From Esconsult many more easy recipes, check out here.camilla we hope you enjoy these green olive empanadillas recipe and enjoy it with your guests. If you want to[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][contact-form-7][vc_empty_space height=»20px»][/vc_column][/vc_row]

La entrada Green Olive Empanadillas Recipe se publicó primero en Escamilla.

The Olives harvest methods

@programacion — Wed, 11 Aug 2021 10:00:17 +0000

Today we want to talk to you about this olive harvesting process and the different methods that exist:[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_column_text]

Olives harvesting Milking off method

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]It is the one used for the table olives harvesting and the one that we have been using in Aceitunas Escamilla for 60 years. The olives are harvested by hand or with rakes suitable for this purpose. Its main advantage is the quality of the olives, which are not damaged and arrive in perfect condition to be classified.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

Beating

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]This olives harvesting technique consists of shaking the branches of the tree with a wooden or fiber stick up to 4 meters long, in order to make the olives fall on plastic blankets that are spread under the olive tree. It is the most used, due to its productivity, although it is somewhat harmful to the olive tree.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_single_image image=»3258″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_single_image image=»3254″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_empty_space height=»20px»][vc_column_text]

Trunk shaking

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]It is realized with vibrating machines, which embrace the trunk or branches of the olive tree and shake them, which makes the olives fall to the ground, to a blanket or to a harvesting umbrella.[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

Ground collection

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]After the olives fall directly to the ground, due to shaking, vibration or ripening, they are collected by sweeping machines, vacuum cleaners and blowers. This procedure has many disadvantages, since the fruit is spoiled and dirtied by dust or mud, which reduces the quality of the oil.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]This olives harvest process is very important and decisive for the quality and condition of the fruit when it is dressed and packaged for sale to consumers, hotels and catering sector.[/vc_column_text][vc_empty_space][/vc_column][/vc_row]

La entrada The Olives harvest methods se publicó primero en Escamilla.

FOCACCIA WITH OLIVES AND ROSEMARY RECIPE

@programacion — Tue, 10 Aug 2021 08:20:54 +0000

[vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»20px»][vc_column_text]The olive is a very diverse food, which can be eaten alone or accompanied. In Aceitunas Escamilla we grow a wide variety of olives: Manzanilla, Gordial and Verdial. Each one with different characteristics and exceptional flavor. Today we bring you a recipe of Focaccia with olives and rosemary that will leave all your guests speechless.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_column_text]FOCACCIA WITH OLIVES AND ROSEMARY[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Focaccia is a kind of flat bread, very popular in Italy and is usually seasoned with olive oil and coarse salt, flavored with herbs such as rosemary. Both green and black olives can also be added to give it a Mediterranean touch. [/vc_column_text][vc_empty_space height=»20px»][vc_column_text]

To make this recipe we will need the following ingredients:

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350 g. of strong wheat flour
200 ml. of warm water
2 tablespoons of extra virgin olive oil
½ tablespoon salt (about 7 grams)
½ tablespoon of sugar
5 g. of dry baker’s yeast (or 15 g. of fresh pressed yeast)
40 g. of Escamilla Pitted Green Manzanilla Olives
4 tablespoons of extra virgin olive oil
1 teaspoon of fresh rosemary
Coarse or flaked salt

This Focaccia recipe is easy to prepare, it is also a very multi-purpose dish since it can be prepared as an appetizer before a meal or it can be made a little more substantial and served as a main dish.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/2″][vc_single_image image=»3241″ img_size=»large» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»20px»][vc_column_text]

How to prepare FOCACCIA

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Put in a large bowl the flour, the 5 g. of dry yeast dissolved in a little water and the sugar.
Make a hole in the middle of the flour and pour the 200ml of water. Integrate the dough little by little with our hands. Add the oil and the salt. Once the dough is more or less compact, put it on the table.
Knead the dough for 10-12 minutes, when it becomes elastic, make a ball and place it in a bowl (which we have covered with flour before), cover it and let it rest for 60 minutes.
Once it has doubled in volume, place it on an oiled baking sheet and stretch it with your hands, making small holes in the dough with your fingertips.
Place the pitted green manzanilla olives in slices and the rosemary leaves and let stand for another 30 minutes.
Preheat the oven to 250º for 10 minutes and once hot, put the oven tray in the oven and bake the Focaccia for 15 minutes at the same temperature.
Once baked, cut into squares and enjoy!

[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»20px»][vc_single_image image=»3224″ img_size=»large» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]In Aceitunas Escamilla, we have a wide variety of olives. If you need more information about our products contact us and we will advise you on what you need.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row]

La entrada FOCACCIA WITH OLIVES AND ROSEMARY RECIPE se publicó primero en Escamilla.

GORDAL OLIVES: WHAT ARE THEY? WHAT DO THEY OWE THEIR NAME TO?

@programacion — Thu, 31 Oct 2019 13:53:50 +0000

WHAT ARE GORDAL OLIVES?

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Among all olives, gordal olives are a special variety of table olives. They are highly appreciated by consumers for their peculiar flavor, which gives every culinary dish a unique touch, capable of touching the palate and cut short anyone’s reason.

In this sense, if you have tried them and want to know the reasons why they are so exceptional, read on. You will be surprised.

If you are one of those who sit at the table and think that something is missing if there are no olives, you will surely recognize the so-called gordal olives. The gordal olive is a typical table olive whose cultivation takes place mainly in Seville. As a table olive, it is highly valued. This is due not only to its enormous size, but also to its high quality and extraordinary flavor.

The Sevillian gordal olive is one of the most appreciated families for consumption with pit. Its fleshiness and flavor stand out. Its name comes from the size of its fruit, which tends to be rounded and weighs about twelve grams. Gordal olives are consumed seasoned, filled or whole. They are one of the healthiest snacks, due to their high nutritional contribution of fiber and vitamins.

This variety is intended only for consumption as a table olive, since the oil content of the fruit is very low.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»2/3″][vc_column_text]

THE GORDAL OLIVE EXCLUSIVITY

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]One of the most outstanding particularity of the gordal olive is that the best ones are grown in Seville. The Gordal of Sevilla is one of the most famous and difficult to find in other areas. Consequently, they acquire an aura of exclusivity and elitism in the international market.

It also make sense that people are attracted to them because of their increasing scarcity. This, in turn, increases their demand and, consequently, their price. This creates a dizzying circle of buying and selling that only increases their value on the market constantly.

At the same time, it should be clarified that there are specimens grown in other areas outside Seville, however, these do not have the same quality or taste that characterizes them.

In short, this type of olive stands out above others due to its rarity. However, there are many other unique qualities that differentiate it, as we will see later.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/3″][vc_empty_space height=»25px»][vc_single_image image=»2806″ img_size=»large» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/2″][vc_empty_space height=»200px»][vc_single_image image=»3908″ img_size=»large» qode_css_animation=»»][/vc_column][vc_column width=»1/2″][vc_column_text]

CHARACTERISTICS AND USES OF GORDAL OLIVES

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Among the properties that distinguish the gordal olive from other olives are the following:

Size: These specimens are excessively large. To such an extent that they have about 12 grams per unit, compared to their counterparts, which only have a maximum of 7 grams.
Color: These are harvested with a green color, however, if left to ripen they reach a black pigmentation. In this aspect, it can be said that they are not only used for gastronomic purposes, but also serve as components to decorate some drinks or dishes.
Pulp: They have a large amount of pulp, as a result of its unusual size. It should be noted that this is very delicate and generates certain problems for the companies in charge of its transport and care. However, this feature is not necessarily negative, since it has certain benefits in the culinary field.
Shape: it has a slightly asymmetrical ovoid shape in its constitution. This detail is not very relevant, but it is certainly curious and useful in the gastronomic decoration sector.

Taking into account all of the above, it is safe to say that these olives are foods with unique characteristics. However, in spite of being special, they are not usable for anything in the food industry.

Thus, in spite of having a large amount of pulp, they are not very good for extracting olive oil, therefore, it is advisable to use them only as table olives.

In conclusion, the gordal is essential for anyone wishing to experience unique flavors and find new gastronomic horizons. Likewise, those from Seville, unlike those from other areas, are of high quality and have a special taste, which is why they are the most recommendable.

FLOWERING AND FRUIT

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]The Sevillian gordal olive is extracted from a tree with few branches, but vigorous and with large leaves.

Flowering occurs early and fruit set is difficult. For this reason, the use of pollinators greatly improves production.

The fruit, during the ripening period, is dark green almost black. It is oval and elongated and is heart-shaped with few branches. The stone is elongated and has a pointed and slightly asymmetrical base.

In Aceitunas Escamilla we are familiar with many types of olives. We also have a differentiated catalog for hotels and homes, since we are aware that the needs in each case are different.

We work with gordal olives in several references such as gordal pitted olives Receta de la Abuela, gordal whole olives with changing color, gordal pitted olives with seasoning or gordal olives with mojo canario. Try the Escamilla gordal olive and you will be surprised by its flavor, quality and variety.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][contact-form-7][vc_empty_space][/vc_column][/vc_row]

La entrada GORDAL OLIVES: WHAT ARE THEY? WHAT DO THEY OWE THEIR NAME TO? se publicó primero en Escamilla.

Types of marinated olives

@programacion — Thu, 20 Sep 2018 13:09:13 +0000

Benefits of olives

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Did you know that they are very healthy? Olives provide us with many health benefits. They are a source of iron and sodium, they prevent heart disease, they are very rich in vitamins A and C, they are a good source of fibre. They contain antioxidant substances that help to strengthen the immune system.

This procedure is an art, which will give the olives their final flavour and nuances, each seasoning is different and varies according to each person. Do you know how to season them? When preparing olives for consumption, two phases must be distinguished: removing the bitterness and the dressing itself.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/3″][vc_single_image image=»1835″ img_size=»full» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

Tips for preparing a good dressing

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1. Eliminate bitterness

Today we want to tell you about dressings and how each variety of olive can be dressed. First, the dressing will vary a lot according to the degree of ripeness of the olive, which means if the olive is green or black. Green olives can be seasoned split, cracked, whole or crushed depending on the intensity of flavor you want to achieve and the time you want to keep them.

Whole olives, for example, will keep longer, but will have less of the dressing flavor than split olives, which will absorb more taste, but will last less time. Whole olives, for example, will keep longer, but will have less of the dressing flavor than split olives, which will absorb more taste, but will last less time.

2. The seasoning

Once chosen the dressing that is wanted to give them, with lemon, garlic, orange… it will be proceeded to remove the bitterness. It can be done with caustic soda, in mineral water with coarse salt. Once the bitterness is removed, the olives are seasoned with the chosen spices.[/vc_column_text][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»1/3″][vc_column_text]

Onion dressing

Salt.
1/2 kg. of black olives.
1 heaped spoonful of hot paprika (can be mixed with sweet paprika).
2 tablespoons vinegar.
Olive oil.
2 large onions cut into pieces.

The dressing should be left to rest for at least twelve hours.

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Garlic seasoning

Whole olives.
Crushed garlic.
bay leaf
Oregano.
Lemon pieces.
Salt.

The dressing should be left to rest until the olives take on the flavour.[/vc_column_text][/vc_column][vc_column width=»1/3″][vc_column_text]

Dressings with oregano

Sliced olives
Crushed garlic.
Salt
Vinegar
Oregano.

Leave the olives to rest with the dressing so that they take on the flavour.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column width=»2/3″][vc_column_text]

Why prepare homemade dressings?

[/vc_column_text][vc_empty_space height=»20px»][vc_column_text]Homemade olive dressings are very healthy, as you control the amount of salt in your olives. This is very good for those who suffer from high cholesterol.

On the other hand, dressing them as you like allows you to be original and you will surprise your guests! Your guests! Dare to prepare homemade olive dressings!

If you don’t have time to dress your olives, don’t worry, at Aceitunas Escamilla we have a wide range of products, which would be the same as if you were dressing them yourself!

[/vc_column_text][vc_empty_space height=»20px»][/vc_column][vc_column width=»1/3″][vc_single_image image=»1842″ img_size=»full» qode_css_animation=»»][vc_empty_space height=»20px»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][contact-form-7][vc_empty_space height=»20px»][/vc_column][/vc_row]

La entrada Types of marinated olives se publicó primero en Escamilla.

Aceitunas para el colesterol y triglicéridos: ¿Son buenas?

@comunicacion — Tue, 21 Aug 2018 08:58:05 +0000

[vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]En aceitunas escamilla sabemos que nuestro producto (Aceitunas para el colesterol y trigliceridos), es el aperitivo perfecto para calmar o abrir el apetito entre horas, ya sea en casa, en bares, restaurantes, etc. Tiene una amplia variedad con o sin hueso, enteras, troceadas, verdes o negras, etc.[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

¿SON BUENAS LAS ACEITUNAS PARA EL COLESTEROL Y TRIGLICÉRIDOS?

Las aceitunas para el colesterol y triglicéridos, son buenas, ya que no solo es un alimento lleno de nutrientes saludables para nuestro organismo, sino que además son una buena medicina natural.

Si sufre de colesterol alto y triglicéridos añada las aceitunas a su dieta, porque te ayudaran a reducirlo.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space][vc_column_text]

RAZONES PARA COMER ACEITUNAS

Es un alimento imprescindible en la dieta mediterránea, es saciante y te ayudará a mantener tu peso estable y equilibrado, por ello es bueno comer acetunas para el colesterol y los triglicéridos.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space][vc_column_text]

PROPIEDADES NUTRICIONALES DE LAS ACEITUNAS

Estimulan la secreción del jugo gástrico
Favorecen la digestión
Son enérgicas
Tienen un alto valor nutritivo
Contienen calcio
Contienen vitaminas A, B y E
Previenen enfermedades cardíacas

[/vc_column_text][vc_empty_space][/vc_column][vc_column width=»1/2″][vc_single_image image=»1346″ img_size=»full» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]Por eso las Aceitunas Escamilla, como hemos descubierto en el Post, esta demostrado que son un alimento nutritivo de alta calidad. Con muchos beneficios y con un excelente sabor.

Somos expertos en aceitunas, así que si deseas disfrutar de unas deliciosas y nutritivas aceitunas confía en nosotros. En Aceitunas escamilla te ofrecemos un amplio catálogo para que puedas encontrar tus aceitunas preferidas.[/vc_column_text][/vc_column][/vc_row]

La entrada Aceitunas para el colesterol y triglicéridos: ¿Son buenas? se publicó primero en Escamilla.

5 recetas fáciles para el verano con aceitunas moradas

@comunicacion — Tue, 21 Aug 2018 08:51:51 +0000

[vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]Con el buen tiempo las reuniones de amigos aumentan y los aperitivos compartidos crecen exponencialmente. Aquí la reina indiscutible es la aceituna. No obstante, hay veces que la cita te sorprende y en poco tiempo hay que preparar algo rico, fácil de hacer, sorprendente y que guste a todos. ¿Pero qué cocinar? Por ello, para que no haya problemas, aquí te ofrecemos cinco recetas fáciles con aceitunas moradas para el verano.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

Aceitunas moradas: el mejor sustituto para sorprender en tus platos

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]Combinar las aceitunas moradas con otros alimentos puede parecer misión imposible. Al principio puede ser difícil debido a que a todo el mundo no le gusta su fuerte sabor, ácido y amargo; pero, afortunadamente, esto puede ser más fácil si pruebas a sustituir condimentos de gran sabor, como las alcaparras y los pepinillos, por este tipo de olivas. Así mismo, esta variedad es perfecta para acompañar quesos suaves, como la mozzarella o el queso en crema ¡El resultado no te dejará indiferente!

Tulipas de Parmesano rellenas de ensalada con aceitunas moradas

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INGREDIENTES TULIPAS CON ACEITUNAS MORADAS (para 8 pxa)

– 300 gr de parmesano rallado

– Dos pimientos amarillos

– 2 cebollas tiernas

– Dos dientes de ajo

– 200 gr de aceitunas moradas (ya deshuesadas)

– 2 tomates

– Vinagre de vino blanco

– Sal y pimienta

– 4 cucharadas de aceite de oliva[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

PREPARACIÓN TULIPAS CON ACEITUNAS MORADAS

En primer lugar, derrite 38 gr gramos del queso rallado. Una vez que ya este fundido mete la base de la sartén en agua fría y déjala enfriar. Cuece la placa de queso por el otro lado. Una vez hecha insértala en una taza para que tome la forma de cuenco.
Corta las cebollas en rodaja. Haz lo mismo con los pimientos y los tomates, pero esta vez en tiras.
A continuación, pica los dos dientes de ajo y mézclalos con el vinagre, sal y pimienta. A todo únele las hortalizas cortadas anteriormente.
Por último, retira las tulipas y rellénalas con la ensalada.

Ensalada de Mariposas con Champiñones

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INGREDIENTES DE ENSALADA CON ACEITUNAS MORADAS (para 8 pxa)

– 2 pimientos amarillos y 2 pimientos rojos

– 4 tallos de apio

– 250 gr de champiñones pequeños

– 300 gr de atún en aceite

– 1 cucharadita de mostaza

– 100 ml de aceite

– 3 dientes de ajo

– 4 huevos duros

– 200 gr de aceitunas moradas

– 2 tomates

– 1 cucharadita de mostaza

– Vinagre de vino blanco

– Sal y pimienta

– 100 ml de aceite de oliva

– 2 cucharadas de perejil picado[/vc_column_text][/vc_column][vc_column width=»1/2″][vc_empty_space height=»80px»][vc_single_image image=»1329″ img_size=»full» alignment=»center» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

PREPARACIÓN DE ENSALADA CON ACEITUNAS MORADAS

Para empezar, cuece la pasta. Mientras corta los champiñones y las verduras (los pimientos a tiras y el apio en rodajas)
A demás, mezcla el vinagre con la mostaza y añádele la sal, la pimienta y el aceite. Pela los ajos y, una vez cortado los huevos en trozos muy pequeños, incorpóralo todo a la salsa.
Para continuar, deshuesa las aceitunas y pícalas en rodajas.
Para terminar, une todos los ingredientes en una ensaladera. Déjalo reposar durante 30 minutos y ¡listo para servir!

Mousse de garbanzos con pepino y aceitunas

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INGREDIENTES MOUSSE ACEITUNAS MORADAS (para 8 pxa)

– 4 dientes de ajo

– 200 gr de aceitunas moradas (ya deshuesadas)

– 2 manojos de perejil

– 150 gr de semillas de sésamo blancas

– Sal y pimienta

– 1 cucharada de pimentón dulce en polvo

– 80 ml de aceite de oliva

– Medio pepino

– El zumo de 1 limón[/vc_column_text][/vc_column][vc_column width=»1/2″][vc_single_image image=»1332″ img_size=»full» alignment=»center» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

PREPARACIÓN MOUSSE DE ACEITUNAS MORADAS

Primero, pon los garbanzos en remojo la noche anterior. Al día siguiente, cuécelos a fuego medio durante 1 hora aprox. Cuando pase este tiempo retíralos y déjalos enfriar. Viértelos en un escurridor y déjalos escurrir.
Para continuar, pela y pica los ajos. Una vez que lo hayas hecho tritúralos junto con unas hojas de perejil, los garbanzos, el zumo de limón, el pimentón, el sésamo, la sal, la pimienta y el aceite.
Finalmente, sirve el puré y acompáñalo con unas rodajas de pepino y las aceitunas.

Bocaditos de mozzarella con tomate, albahaca y aceitunas moradas

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INGREDIENTES BOCADITOS CON ACEITUNAS MORADAS (para 20 piezas)

– 1 cucharada de zumo de limón

– 2 cucharadas de albahaca picada

– Sal y pimienta

– 5 tomates

– 1 calabacín

– 375 gr de queso mozzarella

– 1 baguette

– 4 cucharadas de vinagre balsámico

– 4 cucharadas de aceite de oliva

– 250 gramos de aceitunas moradas[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

PREPARACIÓN BOCADITOS CON ACEITUNAS NEGRAS

En primer lugar, mezcla el queso fresco con el zumo de limón, la albahaca picada y añade sal y pimienta.
Después, precalienta el horno a 200º. A la misma vez corta los tomates y el calabacín en rodajas. Escurre la mozzarella y haz lo mismo.
Corta las rebanadas de baguette y úntalas con la crema de queso y albahaca. Monta las rodajas de tomate, calabacín y queso. Rocíalo con un poco de aceite y mételo en el horno hasta que el queso se gratine
Finalmente, una vez que haya enfriado, y antes de servir, añade el toque de las aceitunas negras (previamente deshuesadas).

Canapés de salmón ahumado con crema de queso y aceitunas moradas

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INGREDIENTES CANAPÉS CON ACEITUNAS MORADAS (para 20 piezas)

– Medio limón

– 150 gr de crema de queso

– Sal y pimienta

– 12 lonchas de salmón ahumado

– 4 ramitas de perejil

– 200 gr de aceitunas moradas[/vc_column_text][/vc_column][vc_column width=»1/2″][vc_empty_space height=»10px»][vc_single_image image=»1338″ img_size=»full» alignment=»center» qode_css_animation=»»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]

PREPARACIÓN CANAPÉS CON ACEITUNAS MORADAS

Exprime el limón y mezcla una cucharada del zumo con la crema de queso. Sazona con sal y pimienta.
Unta el pan con la mezcla y coloca el salmón.
Pica el perejil y trocea las aceitunas
Mezcla el resto del zumo de limón con el perejil y las aceitunas. Para terminar, coloca una última cucharadita de la mezcla sobre el salmón.

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]¡Con estos platos no habrá fiesta este verano que se te resista! En nuestro blog podrás encontrar otras recetas como el paté de aceitunas. ¿Quieres probar nuestras aceitunas? No dudes en contactar con nosotros para obtener nuestros productos.[/vc_column_text][/vc_column][/vc_row]

La entrada 5 recetas fáciles para el verano con aceitunas moradas se publicó primero en Escamilla.