Welcome to the Olives García blog.
Here, we share over 145 years of olive-growing expertise translated into rigorous, technical content: production processes, varieties, regulations, industry trends, and clear answers to the questions every distribution and hospitality professional asks. This isn’t a recipe blog: it’s the reference you need to understand, compare, and decide with confidence.
/ Anyone who buys olives for a business knows that variety and size matter. But there is an earlier decision that shapes almost everything else:
/ Buying prepared gildas for hospitality or assembling them in the kitchen is not a decision that should be made by comparing product prices alone.
/ When a business buys table olives, pickles, gildas, pinchos or banderillas for resale, food service or further processing, the decision cannot be based solely
/ Olive calibre expresses size according to the number of fruits contained in one kilogram. It therefore works in the opposite way to what many
/ What olive or pickle format does a food retail chain, hotel, restaurant or food manufacturer need? The answer depends on the sales channel, consumption
/ Large retail chains looking to launch or strengthen their own line of olives and pickled vegetables do not need to build a factory from
/ Choosing a table olive supplier is not a matter of price, but a decision about risk, quality and operational continuity that directly affects a
/ Table olives hold a unique place in the Mediterranean diet: they are not just a traditional snack, but a food with a nutritional profile
/ In a small town in the comarca of La Vall d’Albaida, in the province of Valencia, one family has been dedicated to the same
/ A freshly picked olive straight from the tree is essentially inedible: its high content of oleuropein, a phenolic compound responsible for an intense bitterness,
/ When choosing a jar of olives at the supermarket, few people notice a detail that appears discreetly on the label: whether the product has
