The Zorzaleña is named for the bird zorzal, the Spanish term for thrush, which feeds on mature olives of this tree in western Andalusia. Because the Zorzaleña olive tree is known for the strength and vigor of its root system, it is more commonly found as a graft for weaker varieties than as a fruit producing cultivar on its own. Harvested between August and October while midway through maturation, the olives take on a beige-green color and maintain a subtle bitterness in flavor. Enjoy this rare olive on its own with a drizzle of extra virgin olive oil or diversify a mix with this lesser known variety.
Packaging Options: 1 gallon glass jar (5lbs 2oz drained weight)
For 60 years, Aceitunas Losada have produced table olives in Andalusia, Spain in the Guadalquivir Valley outside the town of Carmona. Controlling the entire process from hand harvesting their own groves to curing and packaging in their own facility, Maria and Luis Losada have overseen the transformation of a commercial olive operation to an innovative and artisanal practice in its second generation of family farming. Although working in a facility with modern infrastructure for processing, Aceitunas Losada maintain traditional practices by cultivating heirloom olive varieties, curing with natural methods which take 12 months to complete, and pruning their groves manually by the desvareto method specific to each tree in contrast to the mechanical methods applied in high density olive farming. The trimmings are used as a natural fertilizer to be tilled back into the soil which along with the biodiverse use of cover crops prevent the need for chemical fertilizers and strengthen the soil against erosion which commonly affects industrial olive groves. Additionally, these ecological methods allow wildlife to thrive on the farm. The Losada family understand that in order to progress it is necessary in some aspects to go back in time.