Peruvian olives

Olive growing is deeply rooted in the peruvian vicerolty's history. Peruvian olive groves was introducing into the valleys in the 16th century by the Spanish, and Criolla olives variety come from Aljarafe, Sevilla. It represnts about 90% of the olives grown in that area. These olives are gently hand-picked and placed in brine on the farm, maintaining their quality. There are marinaded naturally in salt. 

In southern of Perú, the olives are harvested in its mature state, i.e. black dark on the outside, reddish purple on the inside. The pulp and skin are very fine, with a high flesh-to-pit ratio which may reach 11:1. The average size about 120 fruits/kg. Peruvian olive farms is in a narrow coastal strip between the Andes mountains and the Pacific Ocean and has a mild desert climate, with next to no rainfall. (...) does not suffer extreme temperatures, and the isolated desert environment keeps it relatively free of insects and other pests, making it a perfect place to produce high-quality table olives. (Oasis Olive's web site)

Traditional preparation of these 'Olives from Botija calls for them to be placed in brine with water and salt (10 kg of olives for 1 kg of salt). For the handling in the processing of this type of olives, wooden utensils are necessary, since the use of hands or metal articles are not recommended. Olives are kept in large containers called Botijas or barrels - formerly made of mud or wood - for more than a year.

Peruvian products continue to be recognized around the world. Today Olives are an important ingredient in the Peruvian cuisine. The big and meaty Peruvian Aceitunas find their use in ground meat dishes like Papas Rellenas or Empanadas and as garnish on dishes like Papas a la Huancaina or Causa Limeña. They are added to salads and cream cheeses or cheese spreads. Quite often they are placed in a small bowl with some fresh bread on the table. Really delicious are olives filled with aji. (Lima easy: web site)

What tourists say about Peruvian olives?

Black Olives

I am not sure if there is an agricultural science behind this, but the black olives in Peru taste better – confirmed with multiple US expats! I never liked olives before moving here and now I cannot get enough, I buy a bag a week. Much of Peru’s olives are exported but the ones that remain are incredibly juicy, savory and tangy and dark purple in color. They come from the coastal regions where they can grow comfortably in the subtropical climate.