Olives, in multiple formats and very diverse moments, delight anyone. Olives are an excellent appetizer, sometimes a key dressing of delicious bites, and also a basic ingredient in elaborate recipes. This great versatility is based not only on the different varieties of olives, but also on how to prepare them in the production phase. Below we will detail the four preparations that make Agro Sevilla olives a world-wide benchmark of quality.

1. Whole

Keeping its appearance more natural, the whole olives are presented without alteration, with pit, as if they had just been picked from the olive tree. For this reason, it is necessary to pay special attention to their selection and treat them with care, so that the final image is impeccable. It is usual that you find them as a tapa accompanying a soft drink or a beer.

2. Pitted

The extraction of the pit from the olive is done in order to facilitate its inclusion in more elaborate recipes. The process is performed by a pitting machine, where pistons remove the pit from the olive, leaving that characteristic mark in the form of an asterisk. Pitted olives are the ideal ingredient to add to fresh dishes such as salads or pasta.

3. Sliced

Born to be an ingredient in delicious dishes, sliced ​​olives are made from the already pitted olives. A machine with perfectly aligned blades cuts the slices, so that all remain with the same thickness. Sliced ​​olives, both green and black, are perfect to include in pasta dishes, in sauces, or as a topping on your favorite pizza.

4. Stuffed

Stuffed olives are the most elaborate process. The same machinery used for pitting the olives is responsible for stuffing them. As for the types of stuffing, there are no limits: we can find from the most classic of anchovy and pepper, to more daring flavors such as different types of cheese, almond, salmon, garlic, onion, orange, lemon ... All of them delicious and very versatile, ideal to taste in mouth-watering appetizers.