sin duda
Spanish table olives in 5 kg and 9 kg tins, for bars, restaurants and shops.
Every good olive begins on a tree.
The harvest
At harvest time we go out to the groves of Andalucía, Aragón and Extremadura to choose the fruit ourselves.
Our olives
Fourteen olives in six families, all in our black tins. Prices on request.
Gordal especial
Large and fleshy, and striking on the plate.
Whole, with a spicy dressing.
Pitted, in a very mild anchovy brine that lifts the fruit without covering it.
Sevillana
Manzanillas with the same taste and texture as the top grade. Only the look differs a little: a light mark or an uneven shape.
Plain, or in an anchovy brine.
Grandmother's dressing.
With baby onions, gherkin and black Cacereña olives, on an anchovy base with mild vinegar.
In the gazpacha dressing, with vinegar and paprika.
Three spicy dressings.
Manzanillas especial
Easy to stone, flesh and stone in balance, and it melts like pâté in the mouth.
Plain, or in an anchovy brine, in four sizes.
With traditional herbs and a spicy touch.
Aceitunas rellenas
Manzanilla, pitted and filled with anchovy.
Stuffed with anchovy. 2 kg drained in the 5 kg tin.
Aceitunas deshuesadas
Manzanilla with the stone taken out, ready for the plate or the kitchen.
Plain, or in an anchovy brine.
Otras variedades
Sosa olives in their dressings, and the black Cacereña.
A large olive dressed with savory and oregano.
Cracked, with garlic, spices and oil, and a touch of lemon.
The black Cacereña olive.
Formats
Every olive comes in the black El Pastor tin, labelled in Spanish, English and French.
About us
We have worked with olives in Segorbe, Castellón, since 1986. In all that time we learned one thing: an olive of the highest quality comes only from treating the fruit with the greatest care.
We keep the soul of a small artisan house, with modern packing lines beside it.
agua limpia
Before the dressing
Before an El Pastor olive is dressed, it is washed and slowly de-salted for eight days, a step few producers still take the time for. It draws out the excess salt and the bitterness naturally, and leaves the olive firm, with its colour and its own taste.
Most of the olives we work are Manzanilla Fina: easy to stone, flesh and stone in balance, and it melts like pâté in the mouth.
Sin duda, the queen of table olives.
Tell us which olives and tins you would like, and where you are. We will come back to you with prices and availability.
We deliver to Spain and Switzerland. Other countries on request.
