Harvested in September while still unripe and left to macerate in aromatic herbs, the Caspe olive has an unmistakable and soft bitter taste that makes it ideal as an aperitif or in salads.
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Discover the split olive from Caspe by La Masrojana, an appetizer with a deep flavor of tradition and terroir. Harvested green during September at their peak of freshness, each olive is 'split' or lightly crushed before being slowly macerated in a brine enriched with aromatic herbs. This artisanal process gives it an unmistakable and mild bitter touch, making it the ideal star of your appetizers and salads.
The method of "splitting" the olive is a traditional technique that goes beyond simple presentation. By cracking the flesh, the curing process is naturally accelerated, allowing the brine and, above all, the aromas of the herbs to completely permeate the olive. The result is a much tastier, more aromatic olive with a unique personality not found in whole green olives.
Every bite of these olives is an experience. First, the firm and crunchy texture. Then, the intense flavor of the green olive, with just the right touch of bitterness. And finally, the explosion of aromas of thyme, rosemary, and other wild herbs that transport you directly to the Aragonese countryside. It is the authentic taste of a product made with care and without haste.
