Its name comes from its cultivation area (Alora and surroundings, in Malaga). It is the only variety in Spain with PDO (Protected Denomination of Origin).
Harvested in green, at the end of August or beginning of September, it is fermented in a natural way with water and salt, frequently cracked, in order to make fermentation process easier.
Usually thyme is added to the fermentation brine.
Spherical shaped, it is a crunchy olive, usually served cracked.
Is easy to appreciate the species used during the fermentation, causing at the end a sweet flavor.