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The Olives from Campo Real undergo a unique production process and a later home-style dressing process with natural ingredients, that differentiate them from other types.
They belong to the Manzanilla de Campo Real and the Cacereña de Extremadura varieties, whose characteristics include: round in shape, green to brownish tones, large size, thin skin and a very firm texture to the flesh. The unique, original dressing gives them an exquisite flavour and an unmistakable smell. After gathering the olives, when they have reached their optimal size and colour (in the month of October, approximately), they are preserved in brine until they are seasoned with a saline solution with aromatic plants: garlic, thyme, fennel and oregano (required), and bay leaves, cumin, marjoram, etc. (optional). Table olives consumed primarily as appetisers or in salads.
| Season: Year-round, although the season traditionally begins in Autumn. | |
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| Origin | | | | The production area from the Olives from Campo Real includes the towns in the agricultural regions of the metropolitan area, the farm zone and the south-western region of the Autonomous Region of Madrid.
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