In the south of Spain, on the desert lands around Córdoba, old olive trees stand up to the sun. Their gnarled trunks have seen generations of pickers come and go. Maison DEHESA supports these trees and those who tend them.
An almost forgotten variety
Andalusia counts countless olive varieties. Gordal, Manzanillo, Verdial, Lechín, Pico Limón: each has its own habit, its own leaf, its own fruit. Among them survives an ancestral, almost forgotten variety, the Morada Rayada, from which our olives come.
The ancient gesture
The olives are picked by hand. They are pricked one by one, then left to rest in a marinade of garlic, pepper and spices. This traditional preparation tames their bitterness without erasing it. They are neither cooked nor pasteurised.
What remains is a firm olive, with a clear vegetal bitterness and minerality, that keeps the taste of the tree and its land. Serve it chilled, as an aperitif, with a glass of fino or a few slices of Bellota ham. Once opened, keep it in the refrigerator, in its liquid.
