The pickling of olives: a technique of millenary tradition
Buying pickles has become a very traditional custom in many places in Andalusia, and you can find them in supermarkets, convenience stores or in the so-called “street markets”, where the managers of the stalls offer pickles by weight.
Spanish pickles are legumes and vegetables that have been fermented by being treated with salt, vinegar, and other spices. Thanks to the acidification process involved in pickling, food is preserved for a long time, without losing its nutritional and organoleptic characteristics.
Despite being part of the typically Andalusian gastronomy, spanish pickles have existed for thousands of years, being the ideal method for preserving food.
As olive manufacturers, we know that it is a technique widely used during the Andalusian period, but that it continues to be successful in the most modern cuisine, both for its usefulness and for its delicious flavor.