Aguibal's handcrafted unpasteurized olive varietals have been wowing the taste buds of top chefs and speciality retailers. So what makes these olives so much better? Well, to start out they're fresh, from the last harvest, ensuring only the highest quality in freshness and flavor. The olives are also unpasteurized, meaning they haven't been "boiled", dyed and cured in chemicals. Pasteurization KILLS the flavor of a natural olive, as do colorants and heat. Our olives won't taste like the standard issue olive bar variety, masked with spices and stunted by the lye that cures them.

Aguibal olives have nothing to do with your everyday, pasteurized olives. Our olives need refrigeration to keep for periods of up to one year. We treat our olives as fresh produce, not a commodity product that will "last" for 3+ years as a pasteurized olive would. Using artisanal methods common to Andalusia, each olive we sell is brine cured with fresh local herbs that give each olive its unique, authentic flavor.

Why doesn't every olive look EXACTLY the same? If we wanted to, we could add a DYE to each variety, but that would be taking away for the olive fruit's natural color and taste characteristics. Our olives are more often than not, very similair in size and color, however, no two are EXACTLY alike. When olives are being harvested, you will notice that the tree doesn't produce the same exact color of olive on every sprig. The same goes for our olives - all natural, no excuses for color variation and always exquisite in flavor.

Case Pack Sizes
5KG Net Dry Weight (11.20 Lbs) | 1 bucket/cs
2.5KG Net Dry Weight (5.5 Lbs) | 2 Plastic Buckets/cs


Unpasteurized Olive Line - 2005 Harvest