The olive groves of Sevilla

Jolca produces its olives in the Aljarafe Sevilla, a unique setting where table olives can reach their highest degree of perfection. All of our products undergo a rigorous and demanding selection process before they are prepared, to ensure the finest quality olives are offered in each of our varieties.

Green olives

Our green olives are presented in multiple formats for easy consumption. As a snack or as an ingredient, or even with our original dressings, the different varieties can be combined to suit the needs of the consumer.

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Green olives

Our green olives are presented in multiple formats for easy consumption. As a snack or as an ingredient, or even with our original dressings, the different varieties can be combined to suit the needs of the consumer.

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Artes de Jolca

For the true connoisseur we have selected the very best olives, with a result worthy of the most refined palate.

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Black Olives

Although best known as an ingredient in pizzas and salads, black olives are becoming increasingly popular as a snack.

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Black Olives

Although best known as an ingredient in pizzas and salads, black olives are becoming increasingly popular as a snack.

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Stuffed olives

Choosing the ideal complement, whether it is anchovies, smoked salmon or blue cheese, increases the options for enjoying these delicious olives with any food or drink.

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Specialities

It is very important to us to satisfy even the most demanding consumer with our combinations of the finest quality olives and carefully selected natural stuffings.

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Specialities

It is very important to us to satisfy even the most demanding consumer with our combinations of the finest quality olives and carefully selected natural stuffings.

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Cocktails / Condiments

For those who like to try new tastes and give more flavour to their dishes.

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Foodservice

We present a complete range of our best olives in formats to meet the needs of restaurants, bars and every type of catering establishment, maintaining our standards of quality and variety.

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Foodservice

We present a complete range of our best olives in formats to meet the needs of restaurants, bars and every type of catering establishment, maintaining our standards of quality and variety.

See details

Our olive varieties

Manzanilla de Sevilla

This is the best-known table olive, much appreciated for the quality of its fruits. It is popular both in Spain and in many international markets.

The fruit has delicate, flavoursome and firm flesh, which separates easily from the relatively small stone. Its name means "little apple", in reference to the shape of the fruit. These olives are used with many seasonings and dressings, especially the style known around the world as Sevillano.

When used for oil production, its fat content is medium to high.

Gordal Sevillana

Known internationally as "Seville" or "Queen" olives, the Spanish name ­ the big one ­ alludes to the extraordinary size of this variety and to its origin, as it is grown exclusively in certain areas of Sevilla province with a particularly mild climate.

It is heart-shaped, with a delicate texture. It has a medium flesh/stone ratio, and its oil content is low, meaning it is used for eating only.

Occasionally a lack of pollination means the olive trees of this variety produce much smaller fruits. These are called "azofairón".

Verdial

Cultivated in several provinces, including Sevilla, Málaga and Badajoz, it is also known as Verdial de Huévar after this large area between Sevilla and Huelva.

It is equally suited to eating and to oil production. These olives are usually medium to large and remain green for a long time during the ripening period. The fruit is egg-shaped.

Hojiblanca

The name means white-leafed, after the pale leaves of its trees. These olives are well suited both for eating and for oil production, with a high fat content.

The fruits are elliptical and dark green in colour. The flesh is firm and it has a medium flesh/stone ratio. When used for eating, it is mainly classified as a black olive.

Cacereña

Grown in the Spanish province of Cáceres, they are seasoned for eating as a snack, and also used for oil production.

The fruit is spherical and slightly asymmetrical, and is outstanding for its high proportion of flesh to stone.

They are particularly good prepared as black table olives, thanks to their meaty texture.

Aloreña

A native variety of the Guadalhorce district, in Málaga province. Used both as a table olive and for oil production.

The fruit is egg-shaped, with a good proportion of flesh to stone and a relatively crunchy texture.

They are usually eaten with natural flavourings such as thyme, dill, garlic, etc&hellip

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