It is the local variety from “Bajo Aragón” and it is spreads from Logroño and Teruel until Tarragona region. It is called “Empeltre”, which is a Catalan Word. Its name, “Empeltre”, comes from the Catalan Word “Empelt” and means implant because this variety was implant don some older ones. It is an early-ripping olive, long shaped, with a black jet colour sweet almond flavour with a bitter and pungent touch.

Aperitif, as well as a perfect garnish for salads, vegetables and with rich wines.

This variety comes from Calanda and Alcañiz, although in Spain is known as “Sevillana”. It is a big olive, which is broken so as to marinated it in natural herbs such as fennel and lemon, which gives them an particular soft flavour with a bitter touch.

Aperitif, especially together with a chilled bear.

Pressing means crushing and squeezing to obtain the fruit from the olive paste. The tapenade Mas Tarrés is the result of the mixture of the Arbequina olive paste with EVOO, to get a very fine greenish spread.

Tasty canapés, with mozzarella and sauces, and to cook fish and pasta.

This tapenade is the result of the mixture of “Empeltre”, black olives from “Bajo Aragón”, with EVOO. This exquisite olive paste has violet tones and an intensive taste which invites you to discover the Mediterranean cuisine.

Pizzas, pasta, caprese salad and combined with mature cheese. Irresistible!