Indigenous olive variety unique to Portugal – Beira Baixa region. The hot dry summers and cold wet winters of this region create optimum conditions for ripening the olives on the trees, helping to create their distinctive sweet flavour.

Also known as the olive of Portugal, our native Galega variety are ripened on the tree and then carefully selected for harvesting when just ripe. They are then cured naturally in brine (mix of water and salt) for a minimum of 7-8 months and up to 2 years, depending on the state of maturation of the olives when collected from the trees (more or less mature), before adding oregano. The result is an olive that is firm, smooth and sweet.

They are an ideal table olive as it’s easy to separate the pulp from the stone. A favourite of the Portuguese.

Ingredients List

• Olives
  
• Water 
• Salt 
• Oregano - 0.1%
• Acidity regulators: Iactic acid, citric acid, calcium lactate.

This Product Contains

Whilst every effort has been made to remove all stones, we cannot guarantee that all have been completely removed.

Dietary Info

Storage

Store in a cool, dry place, refrigerate after opening, use within 2 weeks.