This is the most variety known worldwide, very appreciated because of its quality. It has a bright homogeneous colour.

With its small stone, flesh slides off with no resistance, high balance between stone and pulp. You do not feel the skin. Delicate pulp, not thready at all.

Losada olives are picked by hand to keep the fruit perfectly intact. Traditional and natural methods are used for processing to table olives.

Losada olives are grown and processed in Andalusia, in the heart of the Carmona region. Each olive is hand-picked to preserve its integrity, a rare gesture in the industry that reflects Losada's commitment to impeccable quality. Unlike the majority of Spanish producers who favor industrial methods to speed up production, Losada maintains traditional, artisanal practices.

What particularly sets Losada apart is their natural fermentation process. While many producers use caustic soda to remove bitterness from olives in a matter of hours, Losada adopts a slow, authentic method. The olives are immersed in a natural brine, allowing indigenous bacteria and yeasts to develop complex, balanced flavors over weeks, even months. This process not only respects the natural character of the olives, but also offers an incomparable richness of flavor.

With over 60 years of expertise, Losada has mastered ten varieties of olives, each carefully processed to reveal its particular characteristics. Their passion for sustainable methods and respect for tradition make their olives a global benchmark, embodying the best of Andalusia in every bite.