• Exhibitor: ORO DEL DESIERTO

Presentation: Jar of 250gr

Production: Natural pate based on crushed olives and preserved capers in vinegar. Pasteurized products

Tapenade ingredients: Black olives variety of Pomegranate Pork, salt, pepper and extra virgin olive oil variety Lechín.

Caper ingredients: Capers, salt, vinegar. Area: Finca el vicario, Tabernas Desert (Almería)

Recommendations for use:

Tapenade of olives: It is ideal to serve as an appetizer spread on toasted bread or crackers, you can also use it to flavor some pasta sauces or other preparations. This olive pate contains few calories so it is very healthy. It has an intense and salty taste so it should not be used in large quantities, hence it is marketed in small jars.

Capers: The uses in kitchen are very wide, especially in sauces and Italian pasta dishes and in Greek cuisine, where it has been used since ancient times. It combines very well with fish, such as sea bream or salmon. Also perfect to combine with anchovies in pasta sauces, as in putanesca. Nor does it pick up on pizzas and focaccias, as well as with chicken. Already in the most modern kitchen it is integrated in sauces such as tartar, remoulade, or steak tartar.


Tapenade of olives: Once opened, it must be stored in the refrigerator and consumed in about 10 days, since no artificial preservatives only contain salt and olive oil, the pasta can ferment after coming into contact with the air and after those 10 days.

Capers: While they are kept in the original liquid (water and vinegar) they can be consumed until the date of preferred consumption. We recommend if the client likes it, remove the liquid and fill the jar with extra virgin olive oil to keep the capers in oil, which will take the acid and intense flavor of the caper, this is not mandatory, only a recommendation

Oro del Desierto is a family business dedicated to olive cultivation and the production and bottling of extra virgin olive oil of the highest quality.  

In our estates there are 25,000 Olives of different varieties (Arbequina, Lechín, Hojiblanca and Picual) and ages as well as plantation frames. Harvesting is done by combining manual collection by hand (from traditional olive groves and younger seedlings) and mechanized harvesting of trees over 6 years of age in an intensive setting. All farms have been certified under organic production standards since 1995.  

Our extra virgin olive oil is made exclusively from olives from our own estates, in less than 8 hours from the collection they are brought to the mill of the company itself daily. We produce by cold extraction at less than 27ºC and centrifugation in 2 phases. Once produced it is filtered and stored in stainless steel tanks with an inert atmosphere to prevent oxidation. We make an organoleptic selection of our best batches to be bottled in the property under the brand Oro del Desierto.  

Our product has received more than 200 prestigious awards nationally and internationally since 2003 and is currently successfully positioned in 31 countries to which more than 60% of the company's high quality and limited production is exported.  

In our estates and in the mill we combine technology, tradition and renewable energies, all in a sustainable way. Our company is a pioneer in closing productive cycles with the maximum use, since all the waste obtained is reintegrated into the process, transforming them into by-products that are used in the farm and the factory, for example we use the solid waste to produce natural organic compost which is used as fertilizer in the estates. In addition, 100% of the energy used is of solar origin and therefore renewable.   Our activity is also complemented by a Museum-Restaurant located in an old Mill of the early twentieth century and bioclimatic rural accommodations. In addition, the company has a number of R & D projects under development with universities and technological companies.

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