It is useful to know the origin of the Cornezuelo olives, which is the province of Jaén. It is a variety of fruit-bearing olive tree that is sought after in gastronomy for its large size, its traditional nature, and its highly artisanal production process.

How is it prepared?

It is made through maceration in water, and salt, thyme, bay leaf, fennel, and garlic can be added if desired. Sometimes, lemon or orange juice is added.

However, on the other hand, its commercialization usually decreases due to its low resistance to water; this reduction occurs in the province for approximately 3 months.

These olives have double the size, and thanks to this, they can be used in two ways: as oil and as table olives.

Why is it named Cornezuelo?

Simply because of its shape; it is unusual and not common. It is similar to the Cornicabra olive, which often leads to confusion, but they have their differences.

A curious fact that is important to keep in mind is that its resistance to diseases and productivity is not as high as that of other olive varieties one might know. This happens due to its sensitivity to cold climates; it does not combine with the peacock spot or soapy olive because they have different nutrients. This type of olive can be used to treat tuberculosis, and in terms of pests, it is used to combat fruit fly attacks.

How to identify Cornezuelo olives

• First, its shape, which is asymmetrical; it looks like a horn and has humps and some bulges.
• Second, it has double the size of a normal one.
• Third, it has a good pit and contains a large amount of pulp.
• Fourth, its ripening is a bit slower than others.
• Fifth, it is used for oil production, although it also serves as a dressing for some meals.
• Sixth, because it has good weight, at the time of harvesting, it has a high level of resistance when it is extracted.
• Seventh, its high 25% fat content exceeds its yield.
• Eighth, when talking about size, it also features a long peduncle.

It is characterized by a fruity flavor, green herbs, and organoleptic nutrients. It is of very good quality because it provides great benefits and is also one of the best appetizers one can have on the table.

It is an indigenous variety of the province of Jaén; it only grows in this location during the autumn season. It is usually served seasoned or crushed, as they used to do in the old days or, as they say, with Grandma's recipe, so that its texture can be enjoyed on the palate. It is one of the tastiest because it is sweet and soft, and it is unique because it bears no resemblance to other olives. As one of the most typical tapas, everyone wants to try it in different ways, including as a dressing on bread; it is a snack that can be eaten at any time of the day.

When the Cornezuelo olive is seasoned, it obtains a unique flavor; it is the most desired in the province of Jaén.

The recipe for a good preparation is made with these ingredients:

• Water
• Garlic (2 or 3)
• Salt
• Thyme
• Fennel
• 3 kg Cornezuelo olives

Afterward, you proceed to crush the olives to open them, and they must be sweetened beforehand; that is why they are left in water, which should be changed twice a day for 10 days so that it macerates correctly. Once this first part is over, the seasoning begins, where salt, thyme, fennel, and garlic are added; this is only for one day. Do not forget that it is the best accompaniment for any food.

The oil is currently obtained through modern industrial machinery; science has updated the way of doing everything in a more practical, hygienic, and faster way.