Variety : Gordal
Origin : Sevilla
Harvest time : September ( Verdeo ))
Caliber : 60/70
Curing Process : Traditional curing (Aderezo tradicioal sevillano)

Variety : Manzanilla
Origin : Sevilla
Harvest time : September ( Verdeo )
Caliber : 200/220
Curing Process : Traditional curing (Aderezo tradicioal sevillano)

Variety : Arbequina
Origin : Baleares, Cataluña, Andalucía
Harvest time : Mid October / November
Caliber : 820/880
Curing Process : Natural brine curing ( 12 months )

Variety : Aloreña
Origin : South East Malaga ( OPD )
Harvest time : Final August / early Sept
Caliber : 260/300
Curing Process : Brine curing ( Water & Salt ) , 12 months

Variety : Cuquillo
Origin : Región de Murcia
Harvest time : Mid November / December
Caliber : 650/750
Curing Process :Natural Brine curing ( Water & Salt ) , 12 months

Variety : Empeltre
Origin : Aragón
Harvest time : December / January
Caliber : 380/420
Curing Process :Natural Brine curing ( Water & Salt ) , 12 months

Variety : Zorzaleña
Origin : Western Andalucía
Harvest time : Final August till October
Caliber : 300/380
Curing Process :Natural Brine curing ( Water & Salt ) , 12 months

Variety: Verdial
Origin: Sevilla
Harvest: September ( Verdeo )
Caliber: 240/320
Dressing: Traditional curing (Aderezo tradicioal sevillano)

Variety : Cornicabra
Origin : Ciudad Real, Toledo, Madrid y Badajoz
Harvest time : Final August till October
Caliber : 220/280
Curing Process :Natural Brine curing ( Water & Salt ) , 12 months

Variety : Pico Limón
Origin : Northern Seville and South Extremadura
Harvest time : Final August till October
Caliber : 150/360
Curing Process :Natural Brine curing ( Water & Salt ) , 12 months