Summary

Edited by LANDALUZ, Association of Quality Food Products within Andalusia

Editorial Board LANDALUZ, Association of Quality Food Products within Andalusia D. Manuel Jurado Toro D. Ángel Gómez Esquinas D. Álvaro Guillén Benjumea D. Jesús Barrio Rubio 46 Routes D. Alfonso Hidalgo Romero Osuna, a jewel in the D. Francisco Artacho Sánchez heart of Andalusia

General Secretariat D. Juan de Porres Guardiola D. Santiago Urquijo Ruiz-Giménez D. Pedro Parias Jiménez Dña. Mariella Cingolani Coronel D. Miguel Angel Jiménez Segador D. Armando Dávila Miura 40 Flavours Dña. Regla García de Velasco Argüeso Hotel Palace Marqués de la Gomera Editorial Coordination and Design GLOBAL PRESS Carlos Javier Aguilar Galea Paloma Rodríguez Rodríguez Rocío Manteca Medina Avda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª - Mód. 11, 41018 Sevilla Tel.: +34 954 92 32 33 - Fax: +34 954 92 29 65 [email protected]

Photography Miguel Ángel Cano Pérez, Landaluz´s archive, Extenda, Lina´s archive. Translation Arual & Company, traducciones corporativas.

This magazine has the support of EXTENDA, Trade Promotion Agency of Andalucia.

56 Pause LANDALUZ, Association of Quality Food Products Carriage Museum within Andalusia Avda. de Grecia 8 - 41012 Sevilla Tlf: +34 954 23 48 49 +34 954 29 63 19 Fax: +34 954 62 32 06 [email protected] www.landaluz.es

We would like to thank: María Rodríguez, Mantones Foronda, Trajes de Flamenca Lina, Museo de Carruajes, Hotel Palacio Marqués de la Gomera. ASAJA-Sevilla.

Depósito Legal: SE-0181-06

4 ANDALUSIAN FLAVOUR Summary

66 Ideas Manila Shawl

Summary...... 4

Words Editorial...... 6 Trade Promotion Agency of Andalucia...... 8 Landaluz Landaluz companies promoted in Poland...... 10 Andalusia at the “Sial Paris 2006” Exposition ...... 14 Flavours Andalusia, world capital of the table olive...... 20 Hotel Palace Marqués de la Gomera...... 40 Routes Osuna...... 46 Holy week in the ducal town...... 52 Pause Carriage Museum...... 56 Ideas Lina, flamenco dresses par excellence.....62 Manila shawl...... 66 Etc. Driving Over Lemons...... 70 New Features...... 72 We are...... 81 20 Flavours Andalusia, world capital of the table olive

ANDALUSIAN FLAVOUR 5 Words

Dear friends,

It is with great pleasure that I am able to address all of you, for the first time in 2007, from the pages of ANDALUSIAN FLAVOUR, our corporate magazine bound for markets all over the world. This first issue of 2007 is just the starting point for a year during which we face a difficult but exciting challenge: outdoing 2006, 12 months that were extremely busy with activities and events, and during which we celebrated this Association’s 15th anniversary.

But before embarking on current and future projects, it is necessary to assess both LANDALUZ’s (Association of Quality Food Products within Andalusia) international activities from this past year as well as those that are contributing to a more complete development, as detailed on the subsequent pages.

At the end of 2006, our Association attended the world’s largest food and agricultural fair, SIAL Paris (Salon International de l’Alimentation). Our presence at the Autonomous Government of Andalusia’s institutional stand allowed us not only to understand, more in depth, the excellent, high-quality Andalusian products that compose the Association, but also to increase our contacts with a diverse selection of international distribution chains which are interested in our ventures. On the other hand, throughout November, 15 companies belonging to LANDALUZ were able to present their products in one of the main, global distribution chains, Carrefour, in Poland. More specifically, this promotion of typical Spanish products was carried out in some of the chain’s centres in Warsaw. This is the second promotion of its kind which, once again, was highly successful and falls within our areas of collaboration with the Carrefour chain.

These outstanding results motivate us on a daily basis to continue working and improving our incipient but strong global activity. Thus, for 2007, we plan to repeat, increase and improve our international promotions within an even greater number of countries, in different distribution chains and with extensive selections. In accordance with LANDALUZ’s plans for 2007, our companies will be able to present their products through principal distributors in countries such as Holland, Portugal, Belgium and Hungary.

Our promotional model is extremely unique, successfully transmitting the happiness and flavour of typical “Andalusian Fairs”, making the influx of visitors to points of sale grow and leading to an undeniable increase in sales. If too, that we add the indisputable quality of our products, their extensive variety and their renowned prestige, together with both cultural and tourist support often found at these events, with our strong, solid experience we can practically guarantee success for those chains

6 ANDALUSIAN FLAVOUR Words Manuel Jurado Toro

which decide to sponsor an event featuring Andalusian products in their promotional calendars.Along with this presence in points of sale we should also mention LANDALUZ’s attendance at some of the sector’s most important exhibitions, such as Corpus Culinario, held in Munich (Germany), in April, PLMA Amsterdam (Holland), in May and of course ANUGA, in Cologne (Germany) in October. Editorial

ANDALUSIAN FLAVOUR 7 Words

THIRTY-TWO ANDALUSIAN AGRIBUSINESS FOOD COMPANIES SELL THEIR PRODUCTS IN TEN SUPERMARKETS THROUGHOUT POLAND

(Alfocán, Campomar Nature, El Mesías and Loreto Specialty Food), Córdoba Anfora Quality Products, Celestino Gómez Parra, Muñoz Vera, S.C.A., Ganadera del Valle de los Pedroches, Moreno, Maemon y Legumbres Baena), Huelva (Pesca y Salazones del Suroeste, Sierra Rica, Unión Salazonera Isleña) and Cádiz (Bodegas Páez Morilla, Exvina Explotación Vinagrera).

The 12 entities already present in Piotr and Pawel came from Cádiz (Bodegas 501 del Puerto, Osborne, Bodegas M. Gil Luque and González Byass), Málaga, (Bodegas López Andalusia Hermanos, Bodegas Quitapenas and Grupo was represented by Hojiblanca), Seville, (BT Exportadora, Jolca and 32 agribusiness Ybarra), Almería (F.J. Sanchez, Sucesores) and companies at points of sale Jaén (Olivar de Segura). promotions that took place last March in ten of the Piotr and Pawel Andalusia participated in this promotion along chain supermarkets distributed throughout with Galicia, which took part under the main Polish cities. auspices of the Galician Institute for Economic Promotion (IGAPE). With this joint venture, the The Department of Tourism, Commerce and Andalusian companies were responsible for Sports, through the Trade Promotion Agency of 70% of the products exhibited at this Andalucia(EXTENDA), has organized this combined event, which took place in a site action as an internationalization technique to with typical decorations, facing the 30% which facilitate the entrance of Andalusian foods into came from the Galician community. The the Polish market by presenting them directly regional foods were exposed surrounded by to the consumer. typical decorations, where visitors were able to both sample the products and enjoy flamenco Of the thirty two regional firms present at the performances on the date of the inauguration. promotion, twenty, were new brands on the market being the remaining ones already represented, and having each a variety of references within the Polish chain. The new participating companies came from Jaén, (Alcanova, Continental Food and Emilio Vallejo), Almería (Alcaparras Luxeapers), Seville

8 ANDALUSIAN FLAVOUR Words

FORTY ANDALUSIAN AGRIBUSINESS FOOD COMPANIES WILL PARTICIPATE IN THE LEADING AMERICAN GASTRONOMY FAIR

Forty Andalusian agrifood companies exhibited their products at the sixth edition of the South Beach Wine and Food Festival, held from February 22nd to the 25th in Miami (US). The region’s participation in the fair was organised by the Department of Tourism, Commerce and Sports through the Trade Promotion Agency of Andalucia (Extenda).

In this gastronomy exhibition, considered as the most important of those held in North America, the Andalusian Regional Government supported the presence of firms that have been able to make headway in the market and already have importer assistants for their product within this country, which includes wine producers, olive and olive oil producers, canned food brands, dairy products and paistry goods.

The Andalusian brands participated together in a common exposition area of 50 square metres within the main tent. Within this space, the regional companies arranged for 2,500 daily tastings along with venitian entertainment , including catalogue distributions as well as information material for the public to concede over the benefits of a Mediterranean diet.

Andalusia was also present at the festivities organised by Osborne, with its initiative, “Art Bulls for charity”, to celebrate the brand’s fifty year anniversary.The Miami Food and Wine Festival counted more than 30,000 visitors, among them highly knowledgeable professionals, restaurateurs, oenologists, journalists and acknowledged opinion leaders specialized in the American gastronomy. Trade Promotion Agency of Andalucia Promotion Trade Extenda

ANDALUSIAN FLAVOUR 9 Landaluz d n a l o P

n i

The Second Spanish

d products exposition was

e celebrated at Carrefour t Poland in November

o 2006, following the agreement signed m between Carrefour Spain o and the foreign r promotion organisations p of the Autonomous Communities of Murcia, s Valencia and Andalusia,

e the last of which included

i the collaboration of LANDALUZ, Association n of Quality Food Products

a within Andalusia. p m o c Landaluz

10 ANDALUSIAN FLAVOUR Landaluz

FOR THE SECOND CONSECUTIVE YEAR

This step is framed within campaign’s adaptation to tourism, international community. This LANDALUZ’s determined product samplings and post-sale foreign promotion model is not gamble, with the invaluable studies regarding their acceptance simply an opportune step for a support of EXTENDA, the Trade among Polish consumers. chain, but also a genuine long-term Promotion Agency of Andalucia, plan which may be extrapolated to to position its companies within Rafael Arias-Salgado, Chairman of other countries where this the international community. Carrefour Spain, Alain Souliard, the important chain has a presence. Managing Director of Carrefour This edition of the exposition was Poland, and Rafael Mendivil, the Within these long-term agreements held at the two most important Spanish Ambassador to this country, and prior to the promotion, centres of the five which the were responsible for inaugurating Carrefour conducts market studies distribution chain owns in Warsaw, the Second Spanish Products and analyses in addition to specifically the centres in Targoweck Exposition in Poland. Anna Mech, surveying the hypermarket cus- and Arcadia, between November Manager of EXTENDA’s Business tomers in the countries where it 13 and 23, 2006. The Second Promotion Unit in Poland, and will take place. The purpose is to Spanish Products Exposition “Spain Miguel Ángel Jiménez Segador, the become aware of the type of in Poland” (“España en Polonia”) Export Manager for LANDALUZ, products that are in demand and took place with very favourable also attended on behalf of provide the participating small and marketing conditions for the small Andalusia. medium-sized enterprises with ideal and medium-sized enterprises that marketing conditions to carry out participated. Some notable aspects This step is framed within action of this sort, such as the included the option of purchasing LANDALUZ’s determined gamble, inclusion of product samples, non-returnable products, sending with the invaluable support of ad-hoc decoration and placement products through Carrefour, direct EXTENDA, the Andalusian Agency in the hypermarket’s most visible contact between the chain and the for Foreign Promotion (Agencia space. suppliers, 60,000 promotional Andaluza de Promoción Exterior), pamphlets, specific decoration, the to position its companies within the

ANDALUSIAN FLAVOUR 11 Landaluz

Landaluz Companies

LANDALUZ participated with a total of 13 companies and around 70 references. The companies that attended were: Bodegas Barbadillo, Bodegas Pérez Barquero, Unioliva, Oleoestepa, Aceites El Palomar (AEPSA), Camporico, Angel Camacho, Martínez Barragán, Celestino Gómez Parra, COVAP, Envasados Lola, USISA and HERBA Nutrición.

According to the surveys that Carrefour Spain had previously conducted among Polish consumers regarding Spanish products, Carrefour clients in Poland instinctively identify Spain with items such as wine (64% of the respondents); olives (35%); olive oil (22%) and oranges (17%). These products are seen as price-competitive (71% of the respondents) and six out of every ten Poles find the quality of these items to be better or similar to products from other countries.

Poland is considered a priority country for agro-food industry businessmen and it represents an important challenge for the future. Through the exposition, LANDALUZ businessmen had the opportunity to discover their product’s level of acceptance, the appreciation for its packaging and the adjustment to market prices as well as present their products to these countries’ whole-sellers. The goal of “Spain in Poland” is to strengthen Spanish products in the Polish market through Carrefour’s presence in the city of Warsaw.

Carrefour in Poland

This French distribution group recently acquired the business chain which the

12 ANDALUSIAN FLAVOUR Landaluz

Dutch company Ahold has in Poland for a value of 375 This is, therefore, a vastly important step for one of the million euros. With this figure, 194 stores of varying country’s main distribution chains which LANDALUZ sizes, including 15 hypermarkets, were created. As a hopes to repeat in 2007 with better and greater result, Carrefour will become the second largest amounts of quality Andalusian products. distribution company in Poland and it will add Ahold’s earnings (591 million euros) it to its own (1,173 millions euros in 2005). Carrefour has 116 stores with a surface area of 390,000 square metres in Poland and this transaction, which is awaiting approval from the competition law authorities, would add another 180,000 square metres which currently belong to Ahold.

ANDALUSIAN FLAVOUR 13 Landaluz

Last year, and for the first time, LANDALUZ, Association of Quality food products within Andalusia participated in the Sial Paris Exposition. It was incorporated into the institutional stand of the Trade Promotion Agency of Andalucia (EXTENDA), a sub-organisation within the Department of Tourism, Commerce and Sports of the Regional Government of Andalusia. lusia

This food and beverage exhibition, frozen products, beverages and pastry. which is held every two years and is Likewise, a note-worthy first-time targeted at an exclusively professional addition this year included an audience, is considered to be one of oil-tasting area that was created to the most important within the involve oil-producing companies in industry’s international scope. On this new promotional activities and to occasion participation within Andalusia support the insertion of this product included the collaboration of the into the gourmet sector of French Department of Agriculture and distribution. Fisheries and the Andalusian Department of the Chambers of In addition to the promotional activity, Commerce. a meeting and a product sampling area were set up in order to encourage A total of 73 Andalusian companies sales contacts. The Andalusian from the agro-food sector attended companies have been represented in the 22nd edition of the International this exposition since its 1986 edition, Food Products Exhibition exemplifying that this is a long-term (Salon International de l’Alimentation) event which has proven its value in ‘SIAL’, which was held from 22 to 26 the internationalisation of the October at the París-Nord Villepinte agro-food network. Exposition Centre in the French capital. Forty-three of those The participation of the LANDALUZ Anda companies participated thanks companies was especially to the aid of the Trade Promotion significant at this edition, with almost Agency of Andalucia thirty (27) members in attendance. (EXTENDA), a sub-organisation within This amounts to 37% of all of the the Department of Tourism, Andalusian companies that attended, Commerce and Sports. 60% of which did so through their association with EXTENDA. Representation of the Andalusian community was divided into five areas: The LANDALUZ companies that a general pavilion, meat products, participated were the following:

14 ANDALUSIAN FLAVOUR at the “SIAL PARIS 2006” Exposition

ANDALUSIAN FLAVOUR 15 “The participation of the LANDALUZ companies was especially significant at this edition, with almost thirty (27) members in attendance”

16 ANDALUSIAN FLAVOUR Landaluz

Almendrera del Sur S.C.A., incorporated into our Celestino Gomez Parra S.A., database. Lastly, it should be Embutidos Carchelejo S.L., noted that the Chairman of General de Distribucion LANDALUZ, Manuel Jurado Montilla S.L., Gestion de Toro, signed an agreement Pasteleria S.L., Gomeoliva with our homologous French S.A., Maxmeridia S.L., association Bravo L’Auvergne! Muñoz Vera e Hijos S.A., during the Exposition. This Oleoestepa S.C.A. Union de aims to establish the Úbeda, Vinagres de Yema foundations of a close and S.L., Vitafresh S.L., Aceites profitable collaboration del Sur- Coosur S.A., between the two Aceitunas Guadalquivir S.A., organisations. Angel Camacho S.A., C.R.DD.OO. Condado de In short, the sum total of the Huelva y Vinagre del actions carried out at the Condado de Huelva, Centro exposition were highly Sur (Cesurca), Compañía positive as a result of the Envasadora Loreto S.A., quality of the contacts made Industrias Espadafor, Jolca, General Manager of and the image offered with S.A., Moreno S.A., Núñez de EXTENDA, Julio Moreno Ventas. In respect to its international Prado, C.B., Productos J. Jiménez, addition to this institutional presence. Sadrym S.C.A. Ganadera Valle de component, the main activities of Los Pedroches. Covap, Pascual LANDALUZ during the exposition In 2005, foreign agro-food sales (Zumosol) and AEPSA (Aceites El also included supporting its reached a value that exceeded Palomar). members, EXTENDA and 5,000 million euros, 35.4% of recruiting new companies. which represented Andalusian Visitors of the Exposition included exports. The most exported personalities such as the Councillor Very important contacts were made products were fresh and frozen of Agriculture and Fisheries, Isaías with distributors such as the Finnish fruit and vegetable products, olive Pérez Saldaña, the Manager of chain “STOCKMANN”, the oil and olives. France was the main Agro-food Industry and Promotion, Mexican chain, “WAL-MART”, and target market, with a 16.6% share, Ricardo Domínguez MAKRO Belgium. Contacts were followed by Germany (15.1%) and García-Baquero, the Chairman of also established with other global Italy (15%). the Andalusian Chambers of distributors of interest for our Commerce, Antonio Ponce and the members which will be

ANDALUSIAN FLAVOUR 17

20 ANDALUSIAN FLAVOUR Flavours

Mediterranean culinary culture and tradition have made Andalusia the region with the greatest amount of olives in the world. Its sun and climate create ideal conditions for these hundred-year-old trees to offer us their best fruit every year. The indisputable quality of our table olive, the variety of its products and its excellent presentations have made it a highly valued product all over the world.

The table olive is a very important economical and social product in Andalusia. Any description of the table olive sector must include a particularly special reference to this region, since the majority of the fruit’s production and its transformation and packaging industries are centred here.

According to data contributed by the Association of Spanish Exporters and Manufacturers of Table Olives (Asociación de Exportadores e Industriales de Aceitunas de Mesa ASEMESA), Spain is the first world producer and leader in exporting table olives. The average production over the last five years in Spain has been 517,000 tonnes, which represents 32.4% of world production and 75% of European production.

Andalusia represents 75% of the nation’s production and 50% of the olives eaten in the world come from Seville. Currently, of the 451 companies dedicated to pickling and packaging table olives in Spain, 240 of them are located in Andalusia, and 156 of these are in Seville, which is considered the world table olive capital. Andalusia, world capital of the table olive

ANDALUSIAN FLAVOUR 21 Flavours

The significance of the table olive 32% of the employment generated Foreign sales markets and Andalusia’s strong by the national canning sector, presence within them has involved contributing more than 600 million In 2005 olive exports reached having access to a modern, euros to the Gross Domestic 246,600 tonnes at a value of 473 dynamic and vanguard industrial Product. million euros, sent to a total of 115 sector with regards the preparation countries. The United States, Italy, and industrialisation of table olives. As noted above, the importance Russia, France, Germany Portugal The sector produces a large variety of the table olive preparation, and Saudi Arabia made up 70% of of products, many of them with a marketing and exporting sector the total. In recent years, exports to high added value which continue to acquires particular relevance in the Russia and Eastern Countries have forge ahead in both the nation and Seville province, where an duplicated. international markets. important industrial structure exists which requires technology The most recent data provided by The table olive preparation process and skilled labour and which acts as ASEMESA indicates that Spain in Andalusia is the result of a motor for development in the exported 58,339 tonnes of olives in combining tradition and the most municipalities where it is located. the first three months of 2006 for a modern technology. Quality, value of 121 million euros, which selection and painstaking There are numerous pickling plants represents an increase in quantity preparation are all controlled. The mainly in Arahal, Dos Hermanas, by 6.75%, and a rise in turnover by contributions of the technicians and Alcalá de Guadaira, Utrera, Morón 19 million euros. According to researchers have brought about a de la Frontera and in municipalities forecasts, more than 500 million technologically advanced and highly of Aljarafe such as Pilas, Huévar and euros will have been exceeded for mechanised sector that is in Umbrete. the 2006 financial year, which is 6% constant evolution and capable of more than the previous year. offering a product of the utmost The population of quality. Dos Hermanas, 18 km from Indeed, the increase in sales Seville, has an old olive-growing registered in Eastern Europe According to Ricardo Serra, culture. In the mid-19th century, (24.7 %), the European Union chairman of the Interprofessional Dos Hermanas was already at the (14.3%) and other countries Table Olive Association, the head of olive pickling activities (16.4 %), has led the first quarter of Andalusian olive is different due to mainly designated for exporting 2006 to close with an increase of its unmistakable quality, “traceability, purposes. It is said that of every ten 3,683 tonnes with regard to the preparation and meticulous “Sevillian” olives eaten in the world, same period in 2005. production process while respecting four of them were pickled in Dos These figures have counteracted the environment”, making them Hermanas and sold by Nazarene the losses in the conglomerate of unlike olives from any other part of industries. the US, Canada and Puerto Rico the world. (-7.9 %), in Central-South America Furthermore, we cannot forget the (-7.3 %) and in the Arab Countries The table olive sector generates special qualities of Alijarafe’s soil (-3.3 %) as regards the same around 8.8 million day’s wages per and climate, located mainly period last year. Spain exported year and employs more than 9,000 between the Guadalquivir and 24,755 tonnes to Europe in direct employees that are Guadiamar rivers, which proffer the first quarter of the 2006 distributed among the various tasks unique characteristics to these financial year for a value in of long and complete process. This olives that cannot be imitated excess of 47 million euros, with includes harvesting the olives to the in any other part of the world even Italy (6,400 tonnes) and France different phases of the industrial if the same olive variety (4,700 tonnes) being our best preparation process, which entails is planted. main EU markets.

22 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 23 24 ANDALUSIAN FLAVOUR Flavours

A painstaking process Lastly, and using the most advanced technology, the olive is pitted and stuffed with different flavours, which The verdeo olive tree, dedicated to producing table are tastier and more sophisticated every day. In addition olives, requires such particular care that it could almost to the already conventional olive that is seasoned be compared with gardening tasks and, once the olive Sevillian-style, market demands have arisen requiring has ripened, it is harvested by hand so as to not harm new variants which considerably expand the diversity of the fruit. Once it is cleaned, weighed and classified, the what is offered. Olives stuffed with almonds, Iberian ham olive goes through the cooking and settling process or piquillo peppers are now available together with where only one person and two elements are involved: those stuffed with anchovies and pimento paste. the Pickling Master (Maestro de aderezo), and water and salt. The table olive is traditionally prepared in a very special way. They are harvested before they ripen, in their The Master is a fundamental figure as he or she is optimal state, and are subsequently prepared in brine, responsible for the most delicate operations, such as acquiring that smooth flavour that distinguishes them cooking, placing the olive in brine and controlling the from the rest and makes them the most appreciated fermentation. These are essential steps upon which item on everyone’s table: results the final quality of the product depends. The the Sevillian olive. experience of each company and the knowledge garnered over time provide access to the point of perfection and the settling time needed to reach levels of excellence.

THE TABLE OLIVE’S EXCELLENT NUTRITIONAL CHARACTERISTICS

With great dietetic and Olives are characterised by their nutritionally balanced and great nutritional value, rich in high optimally digestible characteristics. nutritional interest quality lipids. As indicated by a for its content in fibre, study provided by ASEMESA, olives Rich in minerals, especially in vitamins, minerals and are predominated by unsaturated calcium and iron, some varieties of fatty acids and particularly the table olive also have small anti-oxidants, the olive is monounsaturated oleic acid (82%). amounts of vitamins like pro-vitamin a very healthy food A, vitamin C or thiamine, which are product. Likewise, olives are a good source very important for the human of fibre and are easily digested since body’s protective antioxidants. Olive oil is known as being one of they contribute more than 1.5 g for Therefore moderate consumption the pillars of the Mediterranean every 100 kcal of food. They also of olives is desirable and diet, but its raw material, the olive, provide small amounts of recommended in a balanced diet. cannot be ignored. It too has high carbohydrates and proteins and nutritional value making it an contain a good proportion of all the indispensable item which must not essential amino acids. All of the be overlooked on our table. above confers them with

ANDALUSIAN FLAVOUR 25 Main table olive varieties

Manzanilla fina, characteristic of Sevillian olive trees, it is a fruit that is smaller than the gordal variety. It is a very round, meaty olive that has a soft consistency, a small pit and a very characteristic flavour.

Hojiblanca: is very similar to the Manzanilla variety, but its meat is a bit harder and it is greener in colour (higher quality and more competitive in terms of price)

Gordal, greater in size than the two above and a stronger flavour due to its high acidity developed during fermentation.

We can also establish classification by colour which is determined at the time it is picked. This is how we find the green, natural black or oxidised black olives.

The green olive is picked before the fruit adopts a golden or reddish colour that is part of the beginning of the ripening process; a cycle named “envero”, during the months of September and October. These olives must be firm, healthy and not have any marks other than their natural pigmentation. Their colour varies from green to a straw yellow.

The natural black olive is picked when it is fully ripe or just prior to it. Its colour can be reddish or greenish black with purple or dark chestnut brown tones.

The oxidised black olive is the fruit that is not entirely ripened and darkens through oxidation.

From the world consumption point of view, consumption of green olives predominates (42%), and black (36%) and those which change in colour with 22%.

26 ANDALUSIAN FLAVOUR THE ONLY OLIVOTECA IN THE WORLD

For centuries the Hacienda de Guzmán, located in the municipality of la Rinconada, in Seville, was the largest oil mill in all of Andalusia. It currently has the only olivoteca in the world with more than 130 varieties of olives from five continents. These include the three nearly extinct “jewel” varieties:

Azebuche blanco variety Characterised by remaining white during its ripening process

Zarza variety After having been on the verge of extinction it is now thriving and is characterised by its little bumps and prickles.

Rapazalla variety From the Carmona area (Seville), it is practically extinct and is characterised by its pink colour.

Its history as an oil factory began in the 16th century when Hernando Colón, the son of Cristóbal Colón (Christopher Columbus), began sending oil to the Spanish colonies in the Americas, beginning with the islands La Española and Cuba. With a surface area of 425 hectares and a total of 120,000 olive trees, Hacienda Guzmán produces and packages 100% of the table olives for ACESUR GRUPO, following the most advanced quality standards.

ANDALUSIAN FLAVOUR 27 Flavours Olives A new way to eat olives

ACESUR’s origins dates back to 1840, The ACESUR GROUP is constantly with head-office in Dos Hermanas (Seville), innovating and developing functional and ACESUR is the second company healthy products. Each year, ACESUR proprietor of one or more brands of wine GROUP invests more than a million euros within the edible oils sector in Spain and in creating new edible products such as the first to be comprised entirely of national these olive pastes which have a supple share capital. The company owns eleven texture and a wide variety of flavours: brands on the market -including La Española, Coosur, Guillén and Coosol Pâtés with natural condiments: Premium- and has the sector’s most Olive Pâté with Peppers. complete line of products. Olive Pâté with a smooth Anchovy flavour. Olive Pâté with Fine Herbs. With regard to the appetizer olive, well dalusian known as the table olive, ACESUR has Mono-varietal pâtés: revolutionised the market with an Pâté made with Picual-variety Olives. innovative product that has introduced a Pâté made with Hojiblanca-variety Olives. new way to eat olives: olive pâtés. This is Pâté made with Manzanilla-variety Olives. the first and only line of “olive pâtés” on the market and they are ideal as starters or for ACESUR is specially dedicated to the olive adding flavour to any dish. oil sector. It produces, refines, packages and markets olive oil and extra virgin olive oil, It is a 100% vegetal, an entirely natural which amounts to 70% of its turnover, and An product, rich in the extraction of oils from other seeds such as sunflower. In antioxidants and vitamin E, exclusively addition to the olives mentioned above, its prepared with olives selected from their product portfolio also includes vinegars, own cultivation mayonnaise and condiments.

The processing for developing and Exporting is one of the company’s cores, preparing Coosur’s Olive Pâtés, including representing around 40% of sales. A solid panels and sampling, were carried out international infrastructure makes it possible through the R+D+i (research & for ACESUR to have a presence in more development) department and The than 70 countries on five continents, where Seville University. in many cases it is the sector’s leading company.

28 ANDALUSIAN FLAVOUR Flavours our selection

Anchovy Pepper Carafe of fine stuffed olives. stuffed olives. Manzanilla olives.

Olive Pâté with a smooth Pâté made with Pâté made with Anchovy flavour. Hojiblanca-variety Olives. Picual-variety Olives.

Pâté made with Olive Pâté Olive Pâté Manzanilla-variety Olives. with Peppers. with Fine Herbs. Acesur Group

ANDALUSIAN FLAVOUR 29 Flavours Olives Experience and Innovation

In 1897, the CAMACHO family began their black and either pitted or whole, sliced or tradition of producing olive oil in Morón de la stuffed with delicious and original specialities Frontera (Seville). Since then, the family (almonds, onions, garlic, lemon, pepper, business has evolved into an internationally anchovy, cheese, etc). renowned group of companies which actively produces, packages and distributes table olives, In addition to their established diverse types of olive oil and a series of other food specialities. olives and in response to a growing demand for organic and natural food, the ÁNGEL The ÁNGEL CAMACHO GROUP is one of CAMACHO GROUP has presented a line of the major olive providers in the world with an ecological olives produced through annual gross production of approximately environmentally sound cultivation and endorsed 40,000,000 Kg table olives sold in more than by the Andalusian Committee for Ecological 80 countries. Agriculture (C.A.A.E.).

Their exports per year are 25,200,000 Kg Furthermore, they launched a line of (10% of Spain’s total olive exports which “tapenades”, or savoury pâtés, with an either amounts to 246,600 tonnes). With these green or black minced olive base to which figures, the ÁNGEL CAMACHO GROUP is extra virgin olive oil, spices and/or herbs are one of the main Spanish exporters of table added. olives. The various packaging plants guarantee an

dalusian By combining over 100 years of experience unprecedented product quality due to their and innovation the ÁNGEL CAMACHO application of the latest techniques as well as GROUP manages table olive activities like a their quality assurance systems, ISO / IQ Net. “vertically integrated operation” which includes cultivation with their own olive groves in addition to processing, packaging and marketing the finished products.

With their processing and storage facilities,

An considered to be the most modern and advanced within the sector, having locations in Spain, the United Kingdom and the US, with their high-speed production lines, their table olives are packaged in practically every form which the consumer may need. That is, they range from packages as small as jars ready to be used directly by the consumer, or in containers large enough for institutional use or catering and even in bulk for industrial use.

There is a full scope of varieties and presentations of table olives which includes the best, Manzanilla, and Gordal, both green and

30 ANDALUSIAN FLAVOUR Flavours our selection

Green Manzanilla olives Combined green Jalapeño stuffed with Almonds. Manzanilla olives. stuffed olives.

Green Manzanilla Pepper Sliced black bag packaged olives. Martini olives. stuffed olives. Specially for pizzas and salads.

Canned Olives stuffed Olives stuffed black olives. with Salmon. with Cheese. Ángel Camacho

ANDALUSIAN FLAVOUR 31 Flavours Olives The sector´s indisputable point of reference

and the opening of new markets, currently representing 15% of its total turnover which amounts to 13,850,000 euros.

JOLCA has future projects planned which include fully integrating the different stages of the process, from cultivation to packaging, in order to guarantee the product’s traceability, developing new products with the aim of meeting new market demands, providing an even larger R+D budget; and lastly, expanding their current facilities.

JOLCA began their business venture in Currently JOLCA has an extensive line of 1961. After more than 40 years olive varieties which include the fine specialising in olive pickling, JOLCA is the manzanilla, arbequina, verdial and gordal, sector’s reference point, growing over in addition to green and black and pitted the years to become the second or whole. It also selects the best-cured

dalusian most-sold brand per volume on a ham, the most savoury grilled peppers, national level. the finest blue cheese, the most native jalapeños, classic smoked salmon, well Based in Seville’s Aljarafe, where the known and much loved garlic, refreshing table olive obtains the peak of its lemons as well as the most popular tuna. perfection, JOLCA offers an assortment They offer the best food options for any of products to satisfy the palates of the given time and provide them in a most knowledgeable experts thanks to its selection of bags, tins and glass jars. meticulous process of selecting raw

An materials and the most painstaking Look for products sold under the brand preparation. name ARTES DE JOLCA in order to partake of the finest appetisers which In 1964 JOLCA began packaging their include excellent quality olives known for products in bags, placing them in the their careful selection and the flavours sector and rapidly pulling them into the they combine as a result of their lead. From the beginning it has had the meticulous preparation. most advanced facilities, regularly expanding in the national and international markets.

JOLCA began exporting 15 years ago. Since 2000, JOLCA has tripled its figures abroad with growth in historical markets

32 ANDALUSIAN FLAVOUR Flavours our selection

Cantabrian Anchovies Classic olives stuffed Anchovy flavoured Stuffed olives. with salted anchovies. Imperial Cocktail.

Jalapeño Manzanilla olives Blue cheese stuffed olives. stuffed with peppers. stuffed olives.

Whole Sevillian Pitted Sevillian Olives stuffed with Manzanilla olives. Manzanilla olives. “jamón jamón”. Jolca

ANDALUSIAN FLAVOUR 33 Flavours Olives The taste of Quality

Since its founding in 1842, YBARRA has The harvest is completely done by hand so as managed to win the trust of consumers thanks to not harm the fruit and ensure that it is to its constant and steadfast endeavour to flawless when eaten. always offer the best products, uniting the unmistakable flavours of familiar recipes with As a result of their experience YBARRA has the most advanced technology and strict created a new line of stuffed olives which quality control throughout the entire process. combines tradition with the consumer’s new tastes: Anchovies, Garlic, Lemon, Salmon, YBARRA was established with a commitment Peppers and Almonds. These six new varieties to modernity. Their founding of a refinery and are presented in glass packaging where the oil tin-packaging line in the 19th century quality is clearly noticeable. allowed them to reach parameters of quality and uniformity that were unknown in a One of YBARRA’s goals is to globalise traditional sector that still produced goods by markets. YBARRA’s exporting tradition dates hand. It soon increased its presence on both a back to its origins and it currently exports to 5 national and international scale, receiving the continents, reaching more than 65 destinations award for quality at the Philadelphia Exposition including the United States, Norway, Japan, back in 1876. In the 20th century, YBARRA Russia, Arab nations and of course Latin has grown to become one of the pioneer America. companies in the Spanish Industry food sector. At YBARRA they not only export the product,

dalusian Its location and experience make YBARRA a they also export a life philosophy over food maximum exponent in the table olive market. based on the Mediterranean diet and the At YBARRA they base the selection of their excellence of olive oil and its fruit. From the olives on the fruit’s quality and calibre, offering beginning, they have maintained a constant the consumer a perpetually consistent commitment and concern to offer the highest product. They use the Manzanilla sevillana quality. To do so, they rely on modern and olive which is known for its flesh, size and ample laboratories for analysis, quality control flavour of its fruit and is exclusive from the and research into new products. As a Aljarafe region, located southwest of Seville. guarantee of their compliance with the full quality cycle, all of the companies within the An YBARRA Group are certified by the Quality Regulations AENOR ISO 9002-2000.

Experience and quality products are the keys that have made YBARRA a renown leader within the international food industry. Much more than a brand, today YBARRA is an emblematic point of reference in the mind of the most demanding consumer.

34 ANDALUSIAN FLAVOUR Flavours our selection

Green Manzanilla olives stuffed Plain Garlic with “piquillo peppers”. Black olives. stuffed olives.

Pitted Cheese Salmon Black olives. stuffed olives. stuffed olives.

Pepper Lemon Anchovy stuffed olives. stuffed olives. stuffed olives. Ybarra Group

ANDALUSIAN FLAVOUR 35 Flavours Olives A Before and an after in the market

SADRYM’s experience in the olive sector dates back many years. From the beginning, the company’s business philosophy has been merchandising, processing, rationalising production and obtaining a premium quality product.

The company has invested heavily in research and development (R&D), tracking the path of its products from the olive tree, through the production and packing process and ultimately to their distribution worldwide. As a result of this investment, SADRYM has been able to pinpoint a before and an after in the market.

Furthermore, the company has been responsible for developing special machinery capable of pitting and stuffing, Through its brands Maestranza, Salinera machinery which is currently in great and Torre de Plata, SADRYM caters to the dalusian demand. growing demand from both national and international markets. Furthermore, In the food division, SADRYM develops SADRYM has, at its disposal, a large and produces pepper paste using natural capacity for production and service and has peppers and prepares special olive stuffings additionally been able to produce a such as salmon, lemon, tuna and hot distributor’s brand to keep up with the pepper, among others. Its comprehensive growing business. variety of pickled products further improves the high quality of its grand gourmet range. An

36 ANDALUSIAN FLAVOUR Flavours our selection

Whole Manzanilla Green seasoned Whole green gordal olives. Manzanilla olives. Manzanilla olives.

Olives stuffed with Smoked Salmon Green pitted mild spicy peppers. stuffed olives. Manzanilla olives.

Lemon Olives stuffed Gazpachas olives. stuffed olives. with Tuna. Sadrym

ANDALUSIAN FLAVOUR 37 Flavours Olives The flavour of experience

ACEITUNAS GUADALQUIVIR is located in Morón de la Frontera, south of the Sevillian countryside in a region with a long tradition of industry and olive cultivation of the native wild olive tree. For several years now ACEITUNAS GUADALQUIVIR has obtained its prime material –olives – from farmers in this region, which guarantee quali- ty control over all the stages of production: from the selection of its finest fruits to its final preparation and packaging.

Once the olives are picked, they are trans- Since its founding in 1962, ACEITUNAS ported directly to the factory where the GUADALQUIVIR has exclusively specialised preparation process begins, storing them in in preparing a product that is one of a kind in fermenting agents where they are pickled the world: the “Sevillian manzanilla olive”. with traditional products that will blend them Handpicked before they ripen, in their prime, their characteristic flavour. and later prepared in brine, they acquire that characteristically smooth, gentle flavour which

dalusian The experience of the professionals who distinguishes them from all others and holds work at ACEITUNAS GUADALQUIVIR them in high regard on tables everywhere. - currently 51 individuals – These vocational professionals are its greatest strength. At this From the beginning ACEITUNAS company they are Sevillian olive experts, GUADALQUIVIR has sought to be up to mainly in the “manzanilla” and “gordal” date, as far as, technological innovations are varieties of olives, as well as their different concerned. It recently expanded and distinctions: pitted or whole, olives stuffed strengthened its facilities in Morón de la with peppers or filled with anchovies. Frontera with an investment of over a million An euros. This has provided them with a new ACEITUNAS GUADALQUIVIR responds automatic packaging and pasteurising line with an excellent product, a rapid and which allows them to respond to any and all efficient service, the preservation of qualities of their clients’ needs. that are indispensable for making it a leader within International Trade Export. For years ACEITUNAS GUADALQUIVIR’s products now, its olives may be found in countries are subject to rigorous quality control, from where Sevillian quality olives are in demand. the tradition of picking olives by hand to the Faced to an ever more knowledgeable and strict analyses carried out throughout the demanding client, a difficult market which preparation process. This allows the product nonetheless continues to expand, the client to reach the customer in the most will always be satisfied with the strong appropriate state, conserving the value of its background specialists of ACEITUNAS flavour and preservation and always reaching GUADALQUIVIR. the consumer at its peak of quality.

38 ANDALUSIAN FLAVOUR Flavours our selection

Broken Black olives Green olives stuffed green olives. Super extra large. with Norwegian Salmon.

Green olives stuffed Green gordal olives Green olives stuffed with Almadraba Tuna. stuffed with peppers. with Roast Pepper.

Whole green Whole Black Green olives Manzanilla olives. olives. stuffed with anchovies. Guadalquivir Olives

ANDALUSIAN FLAVOUR 39 Flavours

The Marques de la Gomera Palace, an old 18th century country manor, is a spectacular sight in Osuna’s city centre. Its magnificent exterior, a major exponent of Andalusian Baroque architecture, wholeheartedly the all-sensory experience welcomes each and every visitor. The hotel palace is an extremely tranquil getaway free from the bustle of daily life, a veritable Marqués de la Gomera Andalusian jewel where guests can completely disconnect in an exquisitely luxurious atmosphere. Be pampered in a place where absolutely every last detail is taken care of, and where quality is second to none. Enjoy an all-sensory experience and truly beautiful surroundings in this comfortable retreat.

The Hotel is located on the impressive San Pedro street, which was home to important local noble families who converted it into the beautiful 18th century Baroque masterpiece it is today. It has, since then, been named “one of the most beautiful streets in Europe” by UNESCO. Enjoy Hotel Palace Hotel Palace

40 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 41 42 ANDALUSIAN FLAVOUR Flavours

As such, it is the palace The majestic halls on the which best represents the ground floor of the Palace, duke’s royal burgh, with where the restaurant is locat- magnificant facilities to satisfy ed, have been every type of visitor, from renovated but have retained the average tourist to their original architecture, families. much to the delight of visitors. The Hotel Palace Marqués de la Gomera is the result This cosy restaurant, adorned of alterations from various with furniture and artwork different parties over the belonging to different eras, years which have added to offers diners the region’s and are responsible for its typical products in an extraordinary façade. It is exceptional setting, bringing comprised of two parts: a Andalusia’s most exquisite large, fortified corner culinary traditions to life. tower with a bay window built in the 18th century With excellent a la cárte and surrounded by a service, visitors will enjoy wrap-around balcony, and authentic and meticulously the rest of the façade was prepared Andalusian cuisine built during the last third of thanks to an excellent group of the 18th century, around professionals who take care of 1770. every last detail and go to great lengths daily to satisfy The Baroque style is not each client’s needs. only evident in the building’s exterior but also in its Don’t miss the delicate aroma central courtyard, where a of incense which emanates covered, arched balcony throughout the Baroque harbours, in one of its cor- chapel during Holy Week, the ners, a beautiful 18th century Baroque chapel where the stopover for equestrians and horse experts at the Hotel image of an anguished virgin and Christchild in repose during the Osuna Agricultural Fair, gastronomic festivals, on her lap adorns the stuccoed walls and attic chambers. cool summer nights in the open-air interior garden or simply the serenity which wraps you within its walls. La Casa del Marqués Simply take in the surroundings and enjoy an all-sensory In a lavish 18th century palace located in the heart of experience… Andalusia, the doors are open to anyone who wishes to enjoy both the history and the flavour of a restaurant with its own style: La Casa del Marqués.

ANDALUSIAN FLAVOUR 43 Flavours

44 ANDALUSIAN FLAVOUR Flavours

SEA BASS FILET WITH ESSENCE OF OLIVE CARAMEL

Ingredients for 1 person

• 300 g Sea Bass • 125 g Potatoes • 40 g Olives • 200 g Sugar • 200 ml Water • 200 ml Chicken stock or milk • 1 ml Oil • 1.5 g Nutmeg • 1 g White Pepper • Salt to your liking

Preparation

• Sea Bass:

Clean the sea bass thor oughly. Cut the piece into two filets and discard the head.

• Mashed Potatoes Recipe

Peal, cook and mash the potatoes. Add chicken broth, oil (1ml) and olives (10 g). Let the concoction thicken and mix with a pinch of salt. Practical Data: • Olive Caramel Hotel Palacio Marqués de la Gomera****

Bring the 200 ml of water with the Address: c/ San Pedro, 20 olives (30 g) and the sugar to a boil. Osuna - Sevilla Tel +34 954 812 223 When it begins to boil, lower heat Fax +34 954 810 200 and let it simmer for 10 minutes. www.hotelpalaciodelmarques.com [email protected] Remove from heat and, using a [email protected] potato masher.

To finish, cover the sea bass with the olive caramel.

ANDALUSIAN FLAVOUR 45 Osuna, 46 ANDALUSIAN FLAVOUR Routes

Osuna is a city that exudes life. The streets of Osuna, shaded by beautiful towers and imposing facades, is the setting for both contemplation and amazement, a wonderful fusion of lights and colours, senses and sensations, stones and life. Osuna’s immense historical and cultural legacy is faithfully reflected in an immeasurably valuable cultural wealth. A fact is, Osuna has been around for quite some time.

The rich cultural wealth inherited from different civilisations make Osuna a fundamental destination within the cultural tourism in the Seville province, which is included in tourist itineraries such as the Andalusian-Roman Route or the Washington Irving Route. With prehistoric settlements made up of Tartesian, Iberian, Phoenician, Carthaginian, Roman, Muslim, and Visigoth pasts, and their renaissance and baroque splendour, Osuna is one of the most monumental cities in Spain. in the heart of Andalusia A jewel

ANDALUSIAN FLAVOUR 47 Routes

Osuna enjoyed its moment of maximum splendour in constructed: Puerto Hermoso, Cepedas, Gomera… a the middle of the 16th century thanks to Juan small court adjacent to the Dukes, the University and Téllez-Girón, IV Count of Ureña and father of the first the Collegiate Church. An air of distinction that cannot Duke of Osuna. Longing to turn Osuna into an be extemporised and the remarkable civil and religious important political, cultural and religious enclave, he monuments make Osuna different. developed an ambitious project which resulted in the construction of eleven churches and convents, a Magnificent buildings begin to arise all over the city: the hospital, the University, the Collegiate Church and the Palacio de los Cepeda, the Criminal High Court Ducal Sepulchre. (Audiencia de lo Criminal) or the old Posito building, the Town Hall House (Casa Ayuntamiento), with its In the 13th century, the Téllez-Girón family spent long impressive Arch at the entry from the Plaza Mayor, the sojourns in Osuna and it is precisely during this period old Courthouse (Juzgado); the Archbishopal Tithe barn when the palaces of renowned families began to be of Cabildo (Cilla de Cabildo), Casa del Marqués de la

48 ANDALUSIAN FLAVOUR Gomera, the Hospital and Church of la Merced and the Palacio de los Torres.

In addition to its capacity as an Artistic Historical Conjunction, Osuna’s cultural offering is further completed with its museums. The Archaeological Museum is located between the Torre del Agua (XII century), an Almohad military bastion which was remodelled in the 14th century, houses the city’s Muslim legacy and exhibits one of its symbols, the “Bull of OSUNA” (Toro de Osuna). You can also visit the Convent of la Encarnación, the Religious Art Museum (Museo de Arte Sacro) and the Collegiate church of Santa María de la Asunción, which additionally becomes the Pantheon of the Dukes of Osuna (Panteón de los Duques de Osuna). It is actually not one church, but two, one above the pavement and one underground, creating two magnificent churches.

The streets are in perfect harmony with the buildings, full of manorial homes, civil buildings and balconies and windows made of fine wrought iron. Ducal Osuna - the Osuna which transcends educated European life and international politics.

Privileged location

Osuna is located in the heart of Andalusia, near the main arteries which provide cohesion with the most important human and financial areas of the community, the A-92 and National IV freeways en route to Écija. This privileged location places it only an hour away from Seville, Cordoba and Málaga and an hour and a half from Granada, Jaén, Jerez and Algeciras.

We could say that Osuna has a socio-economic fabric that is comparable to that of any of Andalusia’s major cities, particularly if seen from its qualitative aspects. It is also endowed with infrastructures, services and lines of communication that place it at the very centre of Andalusia and not only on the maps.

As a result of the orographical variety within the same municipal area, very different types of land can be found, as exemplified by the Mountain (Sierra), Open country (Campiña) and Wetland (Humedales) regions. Osuna’s surrounding areas offer a variety of landscapes, vegetation and fauna, from the typical gallery-woods where the Blanco river is located, to the olive groves of the Open Country, from the robins and herons of

ANDALUSIAN FLAVOUR 49 the Calderón Lagoon to the robins, foxes and sparrowhawks of the Blanco river and the rabbits, quails and other small game found everywhere.

A place to live

Osuna, despite its impressive mark, is above all the symphony comprised of many voices, and it possesses a series of attributes which, without a doubt, make it into a good place to live.

It is difficult to speak about Osuna when there are so many artists who have reflected the beauty of a city so rich in history and tradition in their work. Not even the most extraordinary artist of all times would be able to capture each and every one of the feelings a visitor experiences on paper or on canvas.

Strolling through the streets is like embarking on a beautiful voyage through time. Witnesses silenced through the ages, the impressive buildings which the ancestors left to be inherited by the Villa coexist today with the advances that the current accrual of the ages has brought with it. History and progress - a combination which makes Osuna a place that is not only beautiful but is also in accord with the times in which we live.

However, getting to know Osuna also means getting to know the people who make the preservation of these valuable treasures possible and who willingly contribute so that the city continues to be a jewel in the heart of Andalusia.

Osuna lives through its populace, hardworking and eager people. They are people who worry about what happens outside of their stone frontiers, conscious of the fact that its city is a part of something larger. They are awake and open to the world, but without forgetting their heritage.

Its history is the history of its people, songs of coming and going that resound through the ages, forging the idiosyncrasy of a community that, day after day, sculpts the foundations of its future over the horizon.

50 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 51 52 ANDALUSIAN FLAVOUR Routes

Holy Week in Andalusia is a festival with extremely deep roots and known the world over. Seville is one of the celebration’s most important internationally known reference points, but every city and every town in Andalusia celebrates the Passion in a different and unique way.

Holy Week in Osuna is, without a doubt, one of the most singular celebrations anywhere because Passion Week in Osuna has become what it is today as a result of its colourful history- the history of a town with character and a town that has lived a significant series of events that are intricately linked together.

The influence of art from Granada and the glimmer from typical silver and gold objects from Córdoba reached Osuna, especially at the beginning of the 18th century. Their Christ figures are typical Sevillian, Baroque and classic styles and have a dramatic quality that is also duly contained; however, the images of the Virgin Mary come from Valencia, like “Our Lady of the True Cross”or from Granada, like “Our Lady of Sorrows”. The images of “Our Lady of Osuna” depict an older, more mature Virgin Mother, never a pretty, young girl.

Osuna’s city arquitecture is extremely suitable for making Holy Week remarkable. This occurs in a majority of Andalusian towns, where the beautiful urban landscape gives the processions a touch of individuality: white, winding streets with two-storey buildings, very narrow, damp lanes, whitewashed, steep and made from boulders that, at dawn on Good Friday, are converted into sacred routes.

Heartfelt images, astonishing moments of faith and meditation that reaches its peak at daybreak when the flickering shadow, cast by the figure of “Jesus of Nazareth”, more from the light of the many candles than from the waning daylight, moves forward over a wall in the street known as las Cuestas del Casino, (Casino Hill), or when Jesus is carried over men’s shoulders on a pink tapestry designed with stars from the “Palacio del Cabildo collegial”.

Holy Week in Osuna has characteristic features of other Andalusian towns, but more than that, Holy Week was born out of very peculiar historical and

social circumstances, becoming a privilege to feel a part Holy Week of it, as being an extraordinary experience. in the ducal town

ANDALUSIAN FLAVOUR 53

Pause

Nowadays riding in a horse-driven carriage is a treat within everyone’s reach and is a whim that is easily acted upon. There was a time, however, when it was a luxury for most and the only mode of transportation for others.

The Royal Club of “Enganches” (horse hitches) of Andalusia was created in Seville on January 5, 1984 with the objective of promoting and practicing physical and sport activities and in particular the use of the horse-driven carriage in its different forms: traditional, sport, leisure, journeys and marches. In short, it promotes all things that benefit knowledge about hitches as defined by its horses, trimmings, carriages, personnel and its uses.

However, the Carriage Museum, located in the old Remedios Convent near the well known “Triana” neighbourhood, would not come into being for

Museum another fifteen years. Everything began on the lower levels of the “Marqués de Contadero”, on the banks of the Guadalquivir river, with a large-scale exhibition of horse harnesses and hitches which was hugely successful for its originality, the quality of the coaches exhibited and its incomparable framework. The show’s positive reception favoured the creation of the Carriage Museum, a private club that belongs to the Royal Club of “Enganches” of Andalusia.

The reason for creating a museum with these characteristics was a mere matter of distinction and individuality, as it is a method of claiming an art form that is very rooted in Sevillian traditions. From a Sevillian’s point of view, the only thing that differentiates the April Fair in Seville from those in the rest of the Andalusian community is the site of the horses and “enganche”, particularly the latter. At no other fair does one find 1,400 carriages registered to circulate for a week throughout the fairgrounds: this site is unique in the world. A journey through the past Carriage

56 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 57 Pause

The carriages on exhibit, with In the end, King Louis Phillip’s some exceptions, are private great-granddaughter, the Infanta property and remain at the Luisa gave it to the Sacramental museum for the amount of time Archbrotherhood of the Passion, that the owner deems appropriate. a brotherhood belonging to the Guests will be surprised during grandparents of the Dukes of their visit as they will find a Montpensier and their son Prince museum at which the object has Carlos. been given pre-eminence, contextualising the pieces into two The Sociable large scopes: rural and urban. If the Berlina de Gala is the The first room provides a exhibition’s most important reflection on general themes carriage, The “Sociable” is the regarding the social context of museum’s most interesting and carriages based on those within in most valuable carriage, due to its the urban scope, familiarising the exclusive characteristics. The visitor with the history, form and model has some peculiar use of coaches. The second room characteristics given that the focuses on the study of more constructors worked under strict specific and descriptive topics, such orders and adapted the model to as the types of horse hitches, the client’s instructions. It is a truly trimmings, Andalusian peculiarities distinguished carriage and it helps and horse hitch competitions. to know that Napoleon III had it customized for his wife Eugenia Information on each particular de Montijo. piece and the context within which it was categorised because of its Horse Hitch Exhibition characteristics is provided on book-rests and panels next to each The Royal Club of “Enganches” of carriage. Andalusia is also responsible for organising the Horse Hitch Berlina de Gala Exhibition at the Seville Fair in the Plaza de Toros of the Royal The Berlina de Gala is the most Arsenal of Cavalry of Seville, on important carriage in the the Sunday before the Monday exhibition. It belonged to the night traditionally known as the French throne and was the gala “lunes del pescaíto” (fried fish carriage in the court of King Louis Monday dinner), which is the Philip, the last monarch of the April Fair’s outgoing pistol shot. house of Orleans. After the king was dethroned in 1848, the carriage travelled to Seville, This year, on April 22, 120 horse hitches of the era will specifically to the San Telmo palace where the King’s be displayed at the bullring. It is an outstanding sons, the Infante Dukes of Montpensier, received and exhibition,that is the only one of its kind in the world. kept it.

58 ANDALUSIAN FLAVOUR Pause

SIAT 2007 (quartering)

The International Horse Hitch the sector’s enthusiastic followers. comprise the horse hitch and its Conference (Salón Internacional del Its objectives are clear: industry. Enganche - SIAT) will be held from September 13th to the 16th at the To present and disseminate To create a tourist reference point Gran Hipódromo of Andalusia in information regarding the horse for our equestrian traditions and Seville’s Dos Hermanas area. hitch and its world of horses, our modern horse-riding sport. trimmings, carriages and To create an exhibition and sales SIAT is growing to become one of equipment. centre for all items which the key international reference encompass the horse hitch and its points in the horse hitch world, To create a forum for meeting, market, as well as new and existing making it an unavoidable stop for studying and providing opinions on trends. the different subject areas which

For information and subscriptions: [email protected] Tfno.: +34 954 27 26 04 Fax: +34 954 27 29 95

ANDALUSIAN FLAVOUR 59

Lina, flamenco dresses par excellence

62 ANDALUSIAN FLAVOUR Ideas

Fifty years of professional experience, fifty years dedicated to perfecting the craftsmanship of the flamenco dress. Elegance, design and professionalism are the pillars upon which this popular brand is made of. Exclusive designs worn by royalty, aristocracy and an extensive group of artists showcase a product that is 100 percent handcrafted, cared for in the most delicate of ways and finished through unwavering hard work. The label design offers a selection of dresses that are both contemporary and others which are updated to the latest trend every season, always maintaining the pure essence of flamenco in every frock. As a result, “Lina” has become the Spanish luxury designer label for flamenco dresses par excellence.

The flamenco dress is…

I believe, the most flattering regional dress. Last year I had a German client who told me when she put on the flamenco dress, that she felt transported into another time, and her dream was to be a princess in a fairy tale. When she saw herself in the dress, that was the result of her thoughts and feelings.

ANDALUSIAN FLAVOUR 63 Ideas

Does flamenco fashion change much from one year to the next?

We try to change the dresses a little bit, but most of all we want to create a dress with a style that stays in fashion over the years. We don’t want to create a dress that’s “in” just one year, but rather one that you are able to wear fair after fair and not get tired of. We want to create a dress well made, as well as designed.For the outcome to be what we want, the fabrics are fundamental, as well as, the combinations of colours being of extreme importance, as are the placement of the ruffles for different women… not everyone can wear the same style with the same cut, you have to adapt each design to every client’s body and choose the style which is most flattering. At this company we always offer personalized advice, and normally the clients who come to buy a dress at “Lina” are open to our 10 QUESTIONS professional suggestions. A place where you would What kind of style should you never ever wear? 1 to be lost. Zahora (Cádiz). I think you should never wear something that you yourself are not convinced of, something that you don’t feel comfortable in or something that you don’t An exquisite meal. feel is flattering. Even if it is what is trendy or what is in style that season, it Rice and lentils. 2 would be wrong to wear it. It all depends on each person’s body shape, because in the end, it’s a question of looking for a balance. A special drink. 3 Red wine. What is it about your dresses that has made your company the indisputable leaders in flamenco fashion? A memorable evening. 4 Afternoons with my sisters That’s a question I never know how to answer, but I think it’s because we in Villanueva. pay a lot of attention to every detail, no matter how small it may seem to others. With time, I see that our dresses have something different about A unique festivity. them, but it is something I’m not conscious of, some people tell me that they 5 The Fair. recognise a dress from “Lina” when they see a women wearing it.

A unique monument. What role do accessories play with a flamenco dress? 6 The Alhambra. Accessories are “key” when you’re going to wear a flamenco dress. They A interesting route. allow you to change the final look depending on what you’re looking for at Santa Cruz 7 that moment. For example, a classic dress with red and white polka dots can neighbourhood. have a completely different look if you wear it with gold or rock crystal accessories as they give the dress a different feel and make it more current. A historical moment. On the contrary, if the dress’ fabric is very daring it’s best to wear classic The discovery of America. 8 accessories to give it a more “flamenco” style. I think of accessories like a bridge, and their use will depend on the effect that each woman wants to A wish. achieve. 9 Serenity. Why has it been the regional dress that is most copied as a culture Andalusia in one word. symbol? 10 Happiness. I think it’s because it is extremely flattering and because it is easy to change. The body of the dress is extremely complementary, and it’s possible to alter

64 ANDALUSIAN FLAVOUR Ideas

the sleeves, take them off, What do you feel when you change the neckline, get rid finish a dress? of the neckline, wear it with or without a shawl, you can Satisfaction. do anything to it to make it more flattering. Wearing a Would you make a dress you flamenco dress is like didn’t like? wearing a wedding dress. What bride is unattractive? I would try to convince the client It’s very difficult for a woman that the dress wasn’t flattering, in a flamenco dress not to but some customers have very look beautiful. specific ideas as well as taste. I always listen, because what’s What is it like stepping into really important is that the client the shoes of a true artist in likes it and you have to find a dressmaking like Lina? middle ground.

It is good, but keep in mind A colour for this fair? that more than just stepping in and filling a replacement it Yellow. has been a natural process. We have been around my A recommendation for parents’ business since we someone who doesn’t know were children. When we much about the festival? came home from school we would sit in the workshop I would always recommend that and draw, so it has really they begin with been a natural progression, something classic and not too we didn’t leave and then bold so they can wear come back. It’s more of a accessories, a shawl or shoes situation where you stay which are more daring. where you’ve always been, since you were little, living it.

ANDALUSIAN FLAVOUR 65 The mantón de Manila, or Manila shawl as we know it today, is a decorative garment associated with Andalusian craftsmanship and, in particular, that of Seville. Seville is the place, in large part, where this traditional element of women’s clothing is marketed and sold, and where it has survived for centuries, more so, than other fashion trends. Its name is a reference to the city of Manila, capital of the Philippines and ancient Spanish colony.

66 ANDALUSIAN FLAVOUR Ideas

A large quantity of merchandise left from the port of Manila, and goods that came from the East entering Spain through Seville’s port; thus, the garment’s true origin comes from the East and not Manila. Its name stems from the fact that Manila was a harbour half way between China and Spain, and thus, it was here where, during the 16th century, Spanish traders saw these bright and colourful garments for the first time that eventually arrived to Spain at the end of the 19th century. Many years ago the “mantón de Manila” was not used the way it is today. Originally it was a type of cloak which women used as a coat to protect themselves from the cold. Recalling the fact that present day coats and jackets did not exist at the time, it was thus, a very common type of clothing and most often made of silk and wool, among other fabrics. The shawl has evolved over time, until reaching its present form today as a garment women wear for special occasions. In this way, the Sevillian woman use it as an accessory to beautify their clothing, giving women a stylish and luxurious touch with it, we must add, it has become today, a common practice to wear them as elegant shawls to an Andalusian fair or a bull fight. Likewise, the “mantón de Manila” is commonly used in Andalusia to decorate balconies for certain local festivities which visitors to Spain often find very eye-catching.

Evolution of the designs

While the shawl’s beginnings are rooted in China, its design has been changing with time, much like a canvas on which every one of its creators has been adding significant elements from his own culture. Upon its arrival to Spain, the mantón de Manila began merging its traditional oriental motifs (dragons, toads, birds and other Chinese symbols) an embroidered silk used for formal dressing Manila shawl

ANDALUSIAN FLAVOUR 67 Ideas

with other designs more find shawls with roses, typical of European tastes. peacocks, ladybugs, Shawls with Chinese figures, carnations, large flowers, for example, whose faces grapes, and rosetones, some were carved into a thin layer because of their originality of ivory and then pasted onto and others because of their the silk are from this time special meanings, have period. The use of these remained on the edge of materials indicated their fashion, as is the case with antiquity, which date back to mantones de macetón, or around 1860. flower pot shawls and cigar box shawls. The first of these The floral motifs were a most is based on a design that admired design in Andalusia. mixes traditional bamboo The shawls bore colourful carvings with baskets filled roses of differing sizes with all types of flowers. As embroidered in striking for the cigar box shawls, it colours. In fact, a rose also gets its name from Seville’s stands for a secret, and in tobacco factory workers, Christian symbolism it refers who added a shawl to their to the Passion of Christ. Along everyday wardrobe almost these same lines, daisies, exclusively embroidered with which stand for impatience, large roses and brilliantly were frequently part of the coloured carnations. design, as was the iris, which refers to purity, or the This adaptation process has sunflower, which is a symbol established the “mantón de of faithfulness. Rosemary Manila” as a typical represents memory and is Andalusian- crafted garment also linked to magical and that has familiarised its divining properties and other designs and uses so much so common floral motifs were that it has become an integral and continue to be the pansy, part of the tradition. thistle and the lotus, the last of which undoubtedly The important characteristics harkens back to Chinese of the “mantón de Manila” influences. which has a bearing on its value is its macramé. The This great variety of macramé is a picture made combinations and motifs is an from knots formed using the ensemble of delightful designs shawl’s fringe. This which are more or less endeavour, which is done similar, ending up completely by hand, is a characterized by their unique cultural Andalusian predominant theme. We can sign of identity.

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MANTONES FORONDA, three generations dedicated to the mantón de Manila

If there’s a family in Seville specialised and undoubtedly many years, unique pictures- some of which date back the experts in the mantón de Manila (shawl), that family to the beginning of the century, have converted Foronda is the Forondas. Since 1923, three generations have run into an indisputable leader in mantones de Manila. the business through the years, a business that dedicates Luxurious in every way and located in one of Seville’s the majority of its activities to the wonderful world of most famous neighbourhoods, Santa Cruz, it is a typical, shawls and their embroidery. First-class silks, 100 percent Sevillian company, and it is the perfect place needlewomen who have been embroidering for many, to select and buy a truly authentic mantón de Manila.

ANDALUSIAN FLAVOUR 69 Etc.

The ex-drummer from the 2002 and two editions in the following years, until reaching 32 editions this musical group Génesis year. Publishing rights were bought in triumphs with a book the US, where in a short time the about Spain. Chris Stewart book sold more than 50,000 copies. It has been translated into Italian, French, has already sold more than German, Dutch, Swedish, Finnish, 750,000 English-language Danish, Taiwanese, Japanese and copies of his first literary Hebrew, and most recently into Arabic, Estonian and Polish. The book work, Driving Over Lemons, has sold more than 450,000 copies in an Optimist in Andalusia. the United Kingdom, and more than 750,000 copies of the English edition Phil Collins’s predecessor has found have been sold as of July 2005. World success by recounting the situations he sales exceed 1 million copies. had to confront while living in Spain, it is an irresistible book that shows the Chris Stewart decided to live in a affable side of a country where what typical Spanish farmhouse (cortijo) in can seem unimaginable to a foreigner Spain doing significant but not is just another day for the natives. But necessarily profitable work. After it is much more than just an leaving Genesis (he was the drummer Englishman’s travel guide to Spain- it is on his first album), he joined a circus, excellent quality Spanish literature that learned to shear sheep, enlisted on a shows humour, tenderness and an yacht in Greece, went to China to astute irony maintained throughout write a travel guide by creating himself the book. It is an unforgettable read the routes during his journey, obtained and above all, a way of seeing life a pilot’s license in Los Angeles and clearly that offers the reader many completed a French culinary course. opportunities to compare and even Since writing Driving among lemons, analyse his own life. Chris, his wife Ana and his daughter Chlöe, continue living in a farmhouse In June of 1999 Driving Over Lemons, in the Alpujarras, along with their an Optimist in Andalusia was published numerous dogs, cats, chickens, a by the British publishing house Sort of sheep, a misanthropic parrot and, Books. The book was being unfortunately for Ana, a brand new exceptionally well received and guitar. “El Valero”, which is the name remained number one on Great given to his estate (Spanish “fincas”) is Britain’s bestseller list for several an authentic mountain plot repleted months. Soon after it began to receive with olives, almonds and lemons, accolades, including a book award located on the wrong side of a river, from Buena Vida and the prestigious with neither access to roads nor any Newcomer of the Year, an award water supply or electricity. given to the best work from a new or unexpected author, given both to the Could life get any better than that? book as well as the publisher. From just two editions in 1999 it proceeded to 15 in 2000, three in 2001, four in By Chris Stewart Driving Over Lemons Driving Over Lemons

70 ANDALUSIAN FLAVOUR

New Features

ZURITA INTRODUCES “ENROLLADOS” (ROLLS) ON THE MARKET

ndustrias Cárnicas Zurita, S.A great option for consumers, who breaks ground once again by will easily find them in the Ilaunching a new product on the refrigerated sections of their national market called “Enrollados”, usual supermarkets. or wraps. As a delicious nibble that’s part of a Available in a practical and quick dinner or as a tasty convenient package which snack, this is an appetizing maintains both the product’s mouthful for the freshness and its shape are consumer who’s two delicious tortillas: looking for a “Mediterranean difference. Wrap”, which is filled with tuna, cooked tomatoe sauce, and mozzarella cheese, the other variety being “Pepito Wrap”, filled with cured pork loin, bacon and cream cheese.

Features Because of its unique flavour, this new product is another New

72 ANDALUSIAN FLAVOUR New Features

MAESTRANZA OLIVES OFFERS A WIDE SELECTION OF PICKLED PRODUCTS

he Sevillian olive company Sadrym has come out with a wide range of pickled products Twhich showcase the superb quality and taste of their key ingredients.

Their extremely popular products, under their Maestranza label, are available to consumers, including banderillas (wooden decorated sticks), or pickled morsels impaled on a toothpick, beetroot, white spring onions, grated celery, lupins, pickled gherkins or chillis, all ideal for snacking on any time of day or accompanying the main course as appetizers.

Founded in 1962, since its beginning the company’s main objective has been to develop the necessary technology to change olive production. Examples of the firm’s progress include the development of the pimiento paste strip (Paglutine) and the mechanized process of stuffing olives with anchovies that, together with pasteurisation, has allowed the company to offer products that are both healthier and higher quality.

ANDALUSIAN FLAVOUR 73 New Features

WILLIAMS & HUMBERT

THE REGULATORY COUNCIL ORGANISES A VINTAGE WINE TASTING IN LONDON

ast November 3, in the sophisticated and The Great Book of Sherry Wines exclusive neighbourhood around the famous Lrestaurant and wine shop Le Pont de la Tour, The same day in located on the southern banks of the Thames and the early beside the Tower Bridge, the Regulatory Council afternoon in organised a tasting of the limited number of vintage London’s Design wines in which the most representative members of the Museum, the U.K.’s specialised press participated. Regulatory Council also The wines that were tasted were presented by Real organised the Tesoro (2000), González Byass (1979), Lustau (1989), presentation, in Sandeman (1989), Hidalgo (1986) and Williams & English, of The Humbert which had two vintages, a 1965 Oloroso and Great Book of a 1955 Palo Cortado. These wines are part of Williams Sherry Wines for the British media and specialised press, & Humbert’s unique vintage collection which dates back the fruit of a collaboration between the Andalusian to 1920, when they first selected an oak barrel from that Department of Fish and Agriculture and the Regulatory same year, an annual tradition which has been followed Council. ever since. The book, published in Spanish at the end of 2006, The tasting was presided over by Jorge Pascual, offers the most complete and up-to-date contribution to President of the Jerez-Xérès-Sherry Denomination of the already extensive existing bibliography on Sherries Origin Regulatory Council and César Saldaña, the and Manzanilla. Its initial publication in Spanish, which council’s General Director. has now been translated into English, is an equally important event for Spain’s Denomination of Origin as it All of the wines received positive feedback, and the two is for the specialised publishing sector, as evidenced in presented by Williams & Humbert were rated the book’s receiving the prestigious Gourmand Award especially high, given their exceptional characteristics and for the Best Book on Wines in 2006. longer aging period which provides for an exquisite bouquet and flavour seldom experienced. The book has been especially successful because it comprises contributions from 18 excellent experts in the Williams & Humbert were represented by Guillermo field of wine in areas as diverse as historical research, Craen-Bartle, who directed the tasting of the company’s vine growing, enology and gastronomy. two wines. Spain’s Ambassador to Great Britain, Carlos Miranda, the When the tasting finished, the Regulatory Council invited Councillor for the Andalusian Department of Fish and the participants to a luncheon at Le Pont de la Tour’s Agriculture, Paulino Plata, the Regulatory Council and restaurant, where each dish was accompanied by Extenda’s Board Members and a wide ranging Sherries specially selected by the chef, thereby achieving selection of Jerez’s wine producing companies attended a perfect match between the dishes that were served the English version presentation of The Great Book of and the wines that accompanied them. Sherry Wines.

74 ANDALUSIAN FLAVOUR New Features

CAMPORICO WISHES TO STRENGTHEN ITS INTERNATIONAL GROWTH

AMPORICO, a Sevillian company that specialises in canned vegetables, has set a Cgoal for 2007 by which it intends to strengthen its status in foreign markets, where it made its debut ten months ago.

After launching its last product, ratatouille (pisto), which required an investment of one million euros, Camporico intends to double its figures abroad. Exports Director Javier Lorenzo affirms that “to date, foreign sales amount to 9%, though this year we are aiming to double that figure to 20% of our activity”.

According to the executive, Portugal and France are the two main markets where the company operates “with considerable success, since our market share in Portugal is similar to that of Spain and in France we have a logistical platform in Persignan which serves the southern region of the country”. As of now they have a presence in Switzerland, Ireland, Poland and the Netherlands. The next regions to conquer are Germany and the United States, “very attractive markets which we hope to set up shop in the near future”.

The firm, especially known for its grilled peppers and grilled vegetables, is preparing to launch artichokes in olive oil as well as another two or three products, as they intend to expand their line of canned vegetable goods. This is in keeping with their aim to go beyond canned goods and offer pre-cooked dishes which may be more elaborate, but, ever faithful to their criteria, will still be in line with natural products and a healthy diet.

ANDALUSIAN FLAVOUR 75 New Features

ÁNGEL CAMACHO ALIMENTACIÓN

FRAGATA SELECTS THE BEST WINE VINEGARS IN THE WORLD

nder its flagship label Fragata, ÁNGEL salads, soups, sauces, cold dishes (carpaccios), eggs CAMACHO ALIMENTACIÓN, has just and deserts. It goes well with olive oil or nut oil and Ulaunched a selection of the best wine is ideal for preparing marinades for meat and poultry vinegars in the world, comprised of four specialties: dishes. white wine vinegar with garlic, white wine vinegar with tarragon, balsamic vinegar from Módena and Balsamic vinegar from Módena, which has a slightly Sherry reserve vinegar. sweet flavour and is made from white grape juice concentrate and red wine vinegar, enhances the taste Sherry reserve vinegar, protected by its of meats and vegetables and is used as a flavouring in Denomination of Origin, is made solely through the sweet and sour sauces or to add a special touch to acetic fermentation of authentic Sherry that has been cheeses, ice reams, fruit and other deserts. aged in oak or chestnut barrels for at least two years. Sherry reserve vinegar is highly recommended for Finally, white wine with garlic vinegars and vinegars with tarragon, which have a golden colour and a balanced flavour, are excellent vinegars made solely through the acetic fermentation of a selection of the best Spanish white wines and soaked with fresh natural garlic or with fresh tarragon, respectively.

They are used in a wide variety of dishes and are ideal for making vinaigrettes.

76 ANDALUSIAN FLAVOUR New Features

E. MORENO

THE E. MORENO GROUP REACHES A TURNOVER OF 9 MILLION EUROS

Next year it will have new premises measuring 25,000 square metres, allowing it to significantly increase production.

he E. Moreno Group reached a turnover of 9 million euros in 2006, consolidating the 15% Tannual growth they have been experiencing over the last several years. This family-owned company located in Estepa has worked in the preparation of all sorts of typical Christmas products for over 50 years.

E. Moreno S.L. is at the head of the industry insofar as new and modern machinery is concerned, which is the fruit of their investments made over the last several years, which amount to 4 million euros.

Other new developments include the new 25,000 square metre facilities which will be operating as of next year, with the aim of increasing their current production of 2 million kilos of rolls and speciality Spanish pastries by 20%.

E. Moreno S.L. is present throughout the national market, although 15% of its turnover is the result of its expansion and presence in international markets, which include countries like Argentina, Chile, Venezuela, the United States, Belgium, England and France as its main clients.

Currently, the group E. Moreno S.L. has a workforce of 300 employees, a figure which will be increasing to 400 once the new facilities are operational.

For this campaign, E. Moreno S.L. presented new varieties of chocolates and the preparation of a much more select traditional assortment of candies.

ANDALUSIAN FLAVOUR 77 New Features

UNIOLIVA

A CHINESE DELEGATION VISITS THE PREMISES OF S.C.A. ÚBEDA UNIÓN

aking into advantage the beginning of the harvesting, that is, the picking of the olive campaign, a dozen of TChinese businessmen, together with five news media representatives have come to visit Andalusia, in particular the province of Jaén, with the main purpose of attaining more knowledge about “aceite de oliva” , the genuine andalusian olive oil, with the intention of being able to establish between them and olive oil manufacturing companies from the province, commercial trade contacts, and spread the value, taste, and benefits of olive oil throughout China.

During the course of this commercial business trade, organized by Diputación Provincial de Jaén jointly with the Chamber of Commerce and Industry of the city, not only did the parties have the occasion of meeting the Export Managers of the company, but also, to be able to witness how the “the extra virgin olive oil” is produced, in one of the most modern mills of the province; “la almazara de Sociedad Cooperativa Andaluza Unión de Úbeda”.

MARTÍNEZ BARRAGÁN

NEW LINE OF TENDER AND TASTY ROLLS

artínez Barragán S.A. launches a new line of tender and tasty Rolls that are ready to be heated in the oven or Mthe toaster and served in 4 minutes. They come in a familiar and impressive pack in 5 delicious flavours: - Iberian sausage with cheese. - Bacon with cheese. - Pork loin with peppers. - Serrano ham with tomatoes and extra virgin olive oil. - Iberian “Sobrasada” (Majorcan sausage) with cheese. With this launching, the company aims to guarantee its lead position in the Sandwiches, Subs and stuffed Rolls market, encompassing a sector registering more than 200% growth. Their current share is around 40% of the stuffed Rolls market.

78 ANDALUSIAN FLAVOUR New Features

FIVE GENERATIONS OF CELESTINO GÓMEZ PARRA PRESENT IN FOODEX - JAPAN

rom March 13th to the 16th, 2007, CELESTINO GÓMEZ FPARRA, S.A., from Córdoba, specialized in the production of Iberian products, presented its brand “FIVE GENERATIONS” at The Foodex Fair in Japan.

For the company heads, it was a very productive gathering from a commercial point of view, many contacts being made at the site, as their stand was visited by numerous heads of wholesale firms, importers, distributors and important Japanese restaurateurs, who all confirmed, firsthand, the rich flavours of the many Iberian delights.

Through its participation in the Foodex Fair, CELESTINO GÓMEZ PARRA is looking to forge lasting commercial relationships that may fructify in the near future.

ANDALUSIAN FLAVOUR 79

GAMNRLNTRLSER DE SIERRA NATURAL MINERAL AGUA Aptdo. Correos14812 Almedinilla CÓRDOBA +34 957703461Fax:45 Villanueva del Arzobispo -23330JAÉN 41530 MoróndelaFrontera(Sevilla) ACEITUNAS GUADALQUIVIR Explotaciones Inter. Acuíferas, S. A. +34 955854710/6074138 +34 953128244-8117. +34 959406103-7052 www.aguasierracazorla.com [email protected] 21730 Almonte (HUELVA)21730 Almonte AGROALIMENTARIA IGNDLROCÍO VIRGEN DEL Ctra. del Tranco, km18- [email protected] Avda. deCabezudos, 2 Fax.:+34 953128117 Fax: +34954852513 Ctra. Fuente Tojar s/n [email protected] Camino Alcoba s/n Camino Alcoba www.agolives.com www.raigal.com Sector: OLIVES Sector: WINE CAZORLA Sector: OIL AEPSA C/ FedericoMendizábal,5–1º23003JAÉN +34 953302492-Fax CIE E SURS. A. (Guillén) ACEITES DEL 41700 DosHermanasSEVILLA [email protected] +34 954690900-4689198 Ctra. Sevilla-Cádiz,km.550,6 +34 957670400-01 +34 953243195-190149 Polígono Ind.N.º8,9y10 14850 BaenaCÓRDOBA 23191 Cárcheles(JAÉN) [email protected] www.aceitesatenea.com http://www.aceitexp.com ACEITES ATENEA Avd. de Alemania, S/N http://www.acesur.com [email protected] Aptdo. Correos32 [email protected] ACEITEX S.L. BS S.A. ABASA Sector: OIL Sector: OIL Sector: OIL Sector: OIL 469 0450 ANDALUSIAN FLAVOUR We are We 8 1 We are We are

AGROLACHAR ALIMENTOS “LA PEDRIZA” S.L. ANDALUZA DE MIELES S.L (DORAY) SECTOR: CANNED VEGETABLES Sector: LEGUMES Sector: HONEY Avda. de Andalucía s/n. Apdo. de Correos 18327 Alameda de Solano, 16 Camino del Pulido, 11 Lachar (GRANADA) 11130 Chiclana (CÁDIZ) 41807 Espartinas (SEVILLA) + 34 958 45 74 32 Fax: 958 45 74 24 +34 956 53 19 29 - 53 44 34 +34 95 411 30 32 - 571 02 68 [email protected] [email protected] www.agrolachar.com www.andaluzademieles.com

AGROPECUARIA Y ALMENDRERA DEL SUR ÁNGEL CAMACHO ALIMENTACIÓN, S.L. AVÍCOLA S.A Sector: NUTS & HONEY Sector: OLIVES AND OLIVE OILS Sector: EGGS Camino de la Almendrera s/n Avda. del Pilar, 6 Apdo. Correos, 1154 29580 Estación de Cártama (MÁLAGA) 41530 Morón de la Frontera (SEVILLA) 41080 SEVILLA +34 952 42 00 20 - 42 08 25 +34 95 585 47 00 - + 34 95 585 01 45 +34 95 469 07 17 - 469 19 08 [email protected] [email protected] [email protected] http://www.almensur.com www.acamacho.com

AHUMADOS UBAGO DENMARK S.L. ALVEAR S.A. ANGULO GENERAL QUESERA S.L. Sector: SMOKED Sector: WINE Sector: CHEESE C/ Charles Darwin, nº 3 Parque Tec. de Andalucía Avd. María Auxiliadora, 1 Genal, 8. Polígono Ind. EL FUERTE 29590 Campanillas (MÁLAGA) 14550 Montilla (CÓRDOBA) 29400 Ronda (MÁLAGA) +34 951 01 04 70 Fax: +0034 952 10 31 60 +34 957 65 01 00 - Fax +0034 957 65 01 35 +34 952 18 70 18 - 18 70 17 - 87 67 72 [email protected] [email protected] [email protected] www.ubago.com www.alvear.es

AL-ANDALUS DELICATESSEN,S.C.A. ANDALUZA DE CAFÉS ANISADOS ZARZA MORA S.L. Sector: COFFE Sector: HONEY AND MARMALADE Sector: LIQUEUR Pol. Ind. Calonge, parcela, 18 C/. Caño de las Eras, 9 Cinta Zarza 41007 SEVILLA 18429 Lanjarón (Granada) Ctra. de San Juan, 50 +34 95 435 70 50 - 35 23 04 +34 77 22 28 Fax +0034 958 77 21 11 21600 Valverde del Camino (HUELVA) [email protected] [email protected] +34 959 55 00 73 - 55 36 92 www.catunambu.com [email protected]

82 ANDALUSIAN FLAVOUR We are

ARAGÓN Y CÍA S.A. BODEGAS C.O.V.A.P. Sector: WINE DE FUENTE REINA, S.L. Sector: DAIRY PRODUCTS AND MEAT PRODUCTS Camino de la Estación, s/n Sector: WINE Avd. del Gran Capitán, 46 – 4º 4900 Lucena (CÓRDOBA) Apdo. 363 Oficina, 6 - 14008 CÓRDOBA +34 957 50 00 46 - 50 29 35 41450 Constantina (SEVILLA) +34 957 47 30 35 - 47 99 24 [email protected] +34 955 95 40 26 - 610 28 41 13 [email protected] www.aragonycia.com Fax: +34 955 88 00 17 - 943 31 16 55 www.covap.es [email protected] www.tintoandaluz.com

BODEGAS ANDRADE S.L. BODEGAS CAMPO DE TEJADA S.C.A. Sector: WINE JOSÉ ESTEVEZ S.A. Sector: CHICKPEAS Avd. de la Coronación, 35 Sector: WINE Luis Montoto Ctra. de la Estación, S/N 21710 Bollullos del Condado (HUELVA) Ctra. Nacional IV, Km. 640 21870 Escacena del Campo (HUELVA) +34 959 41 01 06 - 41 13 05 11408 Jerez de la Frontera (CÁDIZ) +34 959 42 32 11 - 42 31 61 [email protected] +34 956 32 10 04 - 34 08 29 [email protected] [email protected] www.grupoestevez.com

BODEGAS BARBADILLO S.L. BODEGAS LAMA CONSERVERA CÁRNICA DEL SUR Sector: WINE Sector: WINE Sector: CANNED MEAT C/ Luis Eguilaz, 11 Dr. Fleming, 4 - 14860 Doña Mencía (CÓRDOBA) Ctra. Añora - Dos Torres, km. 0,5 11540 Sanlúcar de Barrameda (CÁDIZ) +34 957 67 60 16 - 67 60 23 Añora (CÓRDOBA) +34 956 38 55 00 - 38 55 29 - 38 55 01 [email protected] 658 82 53 50 [email protected] www.geocities.com/bodegaslama [email protected] www.barbadillo.com

BODEGAS DELGADO S.L. BODEGAS PÉREZ BARQUERO S.A. CRISMONA, S.A. Sector: WINE Sector: WINE Sector: OIL, VINEGAR, MEAT PRODUCTS C/ Cosano, 2 Avda. de Andalucía, 27 Montilla (CÓRDOBA) AND WINE 4500. Puente Genil (CÓRDOBA) +34 957 65 05 00 - 65 02 08 C/ Baena, 25 +34 957 60 00 85 - 60 45 71 [email protected] www.perezbarquero.com 14860 Doña Mencía (CÓRDOBA) [email protected] www.ecovinos.com +34 957 69 55 14 - Fax +0034 957 67 63 42 http://www.bodegasdelgado.com [email protected] www.crismona.com

ANDALUSIAN FLAVOUR 83 We are

D.O CONDADO DE HUELVA CDRA. “EL GUISO” COMERCIALIZADORA Sector: VINEGAR AND WINE PROGUISO S.L. LOS TITOS S.L. Avda. 28 de febrero, s/n Sector: WINE Sector: IBERICO PRODUCTS 21710 Bollullos Par del Condado (HUELVA) C/ Vivero, 5 (Ciudad Sto. Domingo) Pol. Industrial Cárnico, s/n +34 959 41 03 22 - Fax +34 959 41 38 59 28120 Algete (MADRID) 14440 Villanueva de Córdoba (CÓRDOBA) [email protected] +34 91 623 86 07 - +34 95453 10 85 - 623 81 97 +34 957 12 14 15 - 12 19 29 www.condadodehuelva.es [email protected] www.tioeusebio.com e-mail: [email protected]

EMBUTIDOS CARCHELEJO, S.L. CELESTINO GÓMEZ PARRA S.A. CONSERVAS LA JAREÑA S.A.T. Sector: MEAT PRODUCTS Sector: IBERICO PRODUCTS Sector: CANNED VEGETABLES Avda. de España s/n. Pol. Ind. “El Caño I”, s/n Pol. Ind. Los Almendrillos, 1 23192 Carchelejo (JAËN) 14220 Espiel (CÓRDOBA) 41658 Martín de la Jara (SEVILLA) +34 953 30 30 55 - Fax +0034 95 30 22 66 +34 957 36 41 28 - 36 41 90 + 34 (95) 582 51 95 - 582 50 43 [email protected] [email protected] [email protected] www.embutidoscarchelejo.es www.celestinogomezparra.com

EMBUTIDOS JABUGO GRUPO CERVEZAS CONSERVAS UBAGO Sector: IBERICO PRODUCTS ALHAMBRA S.L. Sector: CANNED FISH C/ Marqué de Aracena, 78 Sector: BEERS C/ Huéscar, 9 - 1ª Planta Edificio Galaxia 21360 El Repilado -Jabugo- (Huelva) Avd. de Murcia, 1 - Apartado 92 29007 Málaga +34 955 63 02 63 - Fax +34 955 63 04 34 18012 GRANADA +34 95 239 83 38 - 210 31 60 Apto. de correos 8810, 41080 +34 958 18 50 50 - 80 87 60 [email protected] www.ubago.com www.embutidosjabugo.com [email protected]

EMBUTIDOS MORENO PLAZA CESURCA COPROHNIJAR S.C.A. Sector: IBERICO PRODUCTS Sector: CANNED VEGETABLES Sector: VEGETABLES Pol. Ind. La Rosa, Parcela 7 al 15 Ctra. De la Estación, s/n C/ Olivar, s/n 29120 Alhaurín el Grande (MÁLAGA) 18360 Huétor – Tajar (GRANADA) +34 950 36 60 15 - 36 60 89 +34 952 59 57 87 - 59 44 36 +34 958 33 20 20 - 33 23 52 - 33 25 22 04006 San Isidro - Nijar (ALMERÍA) [email protected] [email protected] [email protected] http://www.faecagranada.com

84 ANDALUSIAN FLAVOUR We are

CORP. ALIMENTARIA PEÑASANTA S.A. DOÑA JIMENA FULPRESA (GALLINA BLANCA) Sector: CHEESE Sector: CHRISTMAS SWEETS Sector: FROZEN SPANISH OMELETTE Ctra. Mádrid-Cádiz, km. 535. Ctra. de Alcalá, s/n Ctra. Nueva Carteya, km. 1,2 Apdo. 100 41020 Sevilla 23600 Alcaudete (JAÉN) 14940 Cabra (CÓRDOBA) +0034 985 10 11 00 +34 953 56 02 33 - 56 02 34 +34 957 52 30 17 - 52 33 70 (YOGAN) +34 954 51 47 11 [email protected] [email protected] Carmona +34 954 14 13 34 www.donajimena.es www.fundoalimentaria.com www.capsa.es

CORSEVILLA E. MORENO S.L. GOMEOLIVA S.A. Sector: CHESSE & IBERICO PRODUCTS Sector: CHRISTMAS SWEETS Sector: OIL Carretera de Guadalcanal km 1. Avd. de Andalucia, 65 Avd. de Granada, s/n 41370 Cazalla de la Sierra (SEVILLA) 41560 Estepa (SEVILLA) 14800 Priego de Córdoba (CÓRDOBA) Apartado de Correos 40 +34 95 591 26 96 - 591 29 08 +34 957 70 05 84 - 54 29 59 + 34954 88 42 86 Fax +34 954 88 34 06 [email protected] [email protected] [email protected] [email protected] www.emoreno.com www.gomeoliva.com www.corsevilla.es

LICOR “MIURA” FAMADESA S.A. GRACIA HNOS. S.A. Sector: LIQUEUR Sector: MEAT PRODUCTS Sector: WINE Virgen del Monte, 54 Camino Santa Inés, 71. C/ Marqués de la Vega de Armijo 103 41370 Cazalla de la Sierra (SEVILLA) 29590 Campanillas (MÁLAGA) 14550 Montilla (CÓRDOBA) +34 954 88 40 13 - +34 955 63 11 52 - 88 31 07 +34 95 243 30 50 - 243 30 76 +34 957 65 01 62 - 65 23 35 [email protected] - [email protected] [email protected] [email protected] www.caballero.es www.famadesa.es www.bodegasgracia.com

DESPENSA LA NUESTRA FRIOSEVINATURAL S.L. (FLANELA) GRUPO GARVEY Envasados Lola, S. A. Sector: ICE CREAM Sector: WINE AND BRANDIES Caminos de las Cuevas, s/n. Ctra. Isla Menor, km. 0,5 Ctra. Circunvalación, s/n Complejo Bellavista +34 957 45 88 71 Pol. Fuente del Rey nave 1-D 11407 Jeréz de la Frontera (CÁDIZ) 4710 - Villarubia (CÓRDOBA) 41700 Dos Hermanas (SEVILLA) +34 956 31 96 50 - 31 98 24 [email protected] +34 954 68 91 13 - 68 08 13 [email protected] www.envasadoslola.com [email protected] www.grupogarvey.com

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GRUPO INÉS ROSALES HIJO DE RAFAEL REYES S.A. IND. ALIMENTARIAS DE MONTILLA Sector: CAKES OF OIL Sector: LIQUEUR Sector: SNACKS Pol. Ind. El Manchón Paseo del Fresno, 7 Ctra. Córdoba-Málaga, Km. 43,70 41830 Huévar (SEVILLA) 14960 Rute CÓRDOBA 14550 Montilla (CÓRDOBA) +34 95 475 64 27 - 475 63 35 +34 957 53 80 40 - 53 85 85 +34 957 65 06 22 - 65 10 27 [email protected] [email protected] [email protected] www.inesrosales.com http://www.machaquito.com http://www.pmonti.com

GUIPAN S.L. Sector: SNACKS HNOS. RODRÍGUEZ BARBANCHO S.L. IND. CÁRNICAS ZURITA S.A. C/ La Rosa, nº 23 Sector: IBERICO PRODUCTS Sector: MEAT PRODUCTS 11002 (CÁDIZ) C/ Marqués de Santillana, 141 Pol. Ind. Juncaril, parcela 236 C/ M +34 956 21 20 78 - 29 22 20 - 28 51 41 14270 Hinojosa del Duque (CÓRDOBA) 18220 Albolote (GRANADA) joseguillé[email protected] +34 957 14 02 44 - 14 06 65 +34 958 46 62 20 - 46 50 53 www.guipansur.com [email protected] [email protected] http://www.iczurita.es

HEINEKEN ESPAÑA S.A. HUERTA CAMPO RICO, S.L. INDUSTRIAS ESPADAFOR S.A. Sector: BEERS Sector: CANNED VEGETABLES Sector: SOFT DRINKS Avda. de Andalucía, 1 P.E. Cuarto de la Huerta s/n Avd. de Andalucía, S/N. 41007 Sevilla 41220 18015 GRANADA +34 954 97 99 99 - 97 98 51 Burguillos (Sevilla) +34 958 80 03 04 - 80 04 05 [email protected] + 34 (955) 73 89 80 [email protected] www.cruzcampo.es www.huertacamporico.es www.espadafor.es

HERBA NUTRICIÓN IBEPA 375, S.L. JAMONES Y EMBUTIDOS S.A. Sector: RICE Sector: IBERICO PRODUCTS Sector: IBERICO PRODUCTS C/ Real, 43 Avda. de las Lonjas, s/n. C/ Marqués de Aracena, 98 41920 San Juan de Aznalfarache (SEVILLA) Mercacórdoba, Mód. 12 Polivalente. 21360 El Repilado (Jabugo) (HUELVA) +34 954 58 92 26 - 76 95 79 C/. Blas Infante, 29. 14280 Benalcázar (CÓRDOBA) +34 959 12 26 78 - 12 28 00 [email protected] Tel.: + 34 (957) 75 27 11 - 14 16 92 - 670 59 86 90 [email protected] www.herba.es [email protected] www.embutidosjabugo.com www.dongutierre.com

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JAMONES LAZO S.A. LA ABUELA CARMEN MARTÍNEZ BARRAGAN S.A. Sector: IBERICO PRODUCTS Sector: GARLICS Sector: IBERICO PRODUCTS Avd. de Portugal, 6 C/ La Vega, s/n Avd. de Carlos III, s/n 21230 Cortegana (HUELVA) Pol. Ind. Horcajo 14120 Fuente Palmera (CÓRDOBA) +34 959 13 15 60 - 13 18 69 14548 Montalbán (CÓRDOBA) +34 957 63 80 39 - 63 84 10 [email protected] +34 957 31 04 52 - 31 04 45 [email protected] www.jamoneslazo.com [email protected] www.martinezbarragan.es www.laabuelacarmen.com

J. GALLEGO GÓNGORA S.A. LA ESTEPEÑA MATADERO DE LA SIERRA MORENA, S.A. Sector: WINE & BRANDIES Sector: CHRISTMAS SWEETS Sector: IBERICO PRODUCTS C/ Stmo. Cristo de la Vera Cruz, 59 Camino de las Peñas, s/n Avda. García Morato, 9 Edif. Gilaresa. Oficina 9 41808 Villanueva del Ariscal (SEVILLA ) 41560 Estepa (SEVILLA) 41011 Sevilla +34 954 11 37 00 - 11 32 39 +34 95 591 26 48 - 591 36 15 +34 954 88 98 16 - + 34 954 22 92 56 [email protected] [email protected] Fax +34 954 88 98 15 www.bodegasgongora.com http://www.laestepena.com [email protected] www.sierradesevilla.com

JOLCA LA FLOR DE RUTE S.L. MATADEROS IND. SOLER S.A. Sector: OLIVES Sector: CHRISTMAS SWEETS Sector: IBERICO PRODUCTS Autovía Sevilla-Huelva Km. 22,5 Blas Infante, 20 – 22 Plaza de Prolongo, 1 Apartado de Correos, número 13 (Ctra. Lucena-Loja) 29580 Cártama-Estación (MÁLAGA) 41830 Huévar del Aljarafe (Sevilla) 14960 Rute (CÓRDOBA) +34 95 242 00 00 - 242 01 15 +34 954 15 40 32 - Fax: +34 954 15 16 89 +34 957 53 86 61 - 53 86 34 [email protected] [email protected] [email protected] www.prolongo.es www.jolca.es http://www.laflorderute.es

LÁCTEA ANTEQUERANA LA VEGA S.L. Sector: DAIRY PRODUCTS LEGUMBRES PEDRO MONTERO ALIMENTACIÓN, S.L. Avda. Romeral, parcelas 3, 4 y 5 Sector: LEGUMES SECTOR: DESSERTS Pol. Ind. de Antequera 29200 Antequera (MÁLAGA) Avda. de los Alcornocales, 14 Avda. Severo Ochoa, 62 PTA. 29590 +34 95 284 27 00 - 284 52 73 Alcalá de los Gazules (CÁDIZ) Campanillas (MÁLAGA) [email protected]. www.la-vega.net +34 956 42 01 26 - 42 00 07 +34 (952) 20 05 02 Fax: +34 952 29 57 77 [email protected] [email protected] www.monteroalimentacion.es

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MORENO S.A. (MUSA) NÚÑEZ DE PRADO C.B. PESCADOS Y MARISCOS DEL MAR Sector: OIL Sector: SAUCES AND MAYONNAISE DE LA LÍNEA, S.A. Fuente de la Salud, 2 Avd. de Cervantes, 15 14850 Baena (CÓRDOBA) Sector: FRESH MUSSEL 14006 - Córdoba C/. López de Ayala, 8. Entreplanta C. +34 957 76 76 05 Fax. +34 957 27 99 07 +34 957 67 01 41 - 67 00 19 [email protected] 11300 La Línea (CÁDIZ) [email protected] +34 956 64 31 94 Fax +34 956 64 30 60 www.morenosa.com [email protected] www.mardelalinea.com

MUELOLIVA S.L. OLEOESTEPA S.C.A. PRODUCTOS MATA,S.A. Sector: OIL Sector: OIL SECTOR: CANNED AND SWEETS C/ Ramón y Cajal, 85. C/ El Olivo, s/n Pol. Ind. Sierra Sur C/ Muralla s/n. 23660 14800 Priego de Córdoba (CÓRDOBA) 41560 Estepa (SEVILLA) Alcaudete (JAÉN) +34 957 02 72 00 - 70 02 60 +34 95 591 31 54 - 591 35 37 +34 (953) 56 00 75-56 12 02 [email protected] [email protected] [email protected] http://www.mueloliva.es www.oleoestepa.com

MUÑOZ VERA E HIJOS, S.A. OLEOQUIVIR S.A. PROMECKS INDUSTRIAL, S.A. Sector: OIL Sector: CHIPS FRIEDS IN OLIVE OIL Sector: WINE Ctra. Doña Mencía, s/n. Aptdo. Correos 131 Dir. Postal: Apdo. 7040 Ronda Canillo, 4. 14940 Cabra (CÓRDOBA) 41005 Sevilla 14550 Montilla (CÓRDOBA) +34 957 52 92 00 Fax +34 957 52 21 16 Dir. Fiscal: C/ Alfareros, 16 +34 957 65 12 50 Fax +34 957 65 36 19 [email protected] www.mvera.com 41710 Utrera (SEVILLA) [email protected] +34 955 86 78 11 Fax: +34 955 86 77 38 www.bodegascruzconde.es www.oleoquivir.com

NAVISA S.A. DANIEL ORTEGA S.L. PULEVA FOOD S.A. Sector: WINE Sector: NUTS Sector: DAIRY PRODUCTS Ctra. de Montalbán, S/N Ctra. de Alcalá, s/n Camino de Purchil, 66 14550 Montilla (CÓRDOBA) 23660 Alcaudete (JAÉN) 18004 GRANADA +34 957 65 04 50 - 65 17 47 +34 953 70 80 90 - 56 03 30 +34 958 24 01 64 - 24 01 99 [email protected] [email protected] [email protected] www.navisa.es http://www.danielortega-sl.es www.puleva.es

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REY DE OROS S.L. SOC. COOP. AGRA. AND. UNIOLIVA Sector: CANNED FISH “SAN FRANCISCO” Sector: OIL Fdez. de los Ríos C/ 11 de Marzo, 8 Sector: OIL C/ Córdoba, 9. 23400 Úbeda JAÉN 11160 Barbate de Franco (CÁDIZ) C/ Fuensanta, 58. +34 953 75 68 40 - 75 43 46 +34 956 43 00 01 - 43 00 05 23330 Villanueva del Arzobispo (JAÉN) [email protected] [email protected] +34 953 45 12 56 - 45 19 31 http://www.unioliva.es www.reydeoros.com [email protected] www.sierralasvillas.com

RIVES-PITMAN S.A. SOLA DE ANTEQUERA S.A. VALLE GALBARRO S.L. Sector: SPIRITS, SCHNAPPS & CORDIALS Sector: CANNED VEGETABLES Sector: LEGUMES & CEREALS C/ Aurora, 4 - Ctra. Córdoba, km. 520 C/ Río Guadalete, 10 11500 El Puerto de Santa María - CÁDIZ 29200 Antequera (MÁLAGA) 41760 El Coronil (SEVILLA) +34 956 85 41 11 +34 95 284 07 62 - 284 06 24 +34 95 583 01 60 - 616 99 71 30 [email protected] [email protected] [email protected] www.rives.es http://www.alsurvegetales.com www.legumbresvalle.com

SADRYM S.A. TEC. AGRÍCOLAS ECOLÓGICAS VINAGRES DE YEMA S.L. Sector: OLIVES E INTEGRADAS Sector: VINEGAR Ctra. Madrid-Cádiz, km. 550 Sector: OIL C/ Alvareda, 5 (Apartado 324) 41700 Dos Hermanas (SEVILLA ) Ctra. Úbeda-Iznalloz, km. 86 11500 Puerto Santa María (CÁDIZ) +34 954 69 00 50 - 69 00 66 Bélmez de la Moraleda (JAÉN) +34 956 86 01 34 - 956 87 48 66 [email protected] http://www.sadrym.com +34 953 39 40 50 - 39 40 12 www.vinagresdeyema.es [email protected] www.oromagina.com

PROASAL SALINERA DE U.S.I.S.A. VINÍCOLA DEL CONDADO S.C.A. ANDALUCÍA S.L. Sector: CANNED FISH Sector: WINE Sector: SALT C/ Martínez Catena, 35 C/ San José, 2 Ctra. de Bonanza a Monte Algaida, s/n. 21410 Isla Cristina (HUELVA) 21710 Bollullos del Condado - HUELVA 11540 Sanlúcar de Barrameda (CÁDIZ) +34 959 34 35 00 - 33 10 72 +34 959 41 02 61 - 41 01 71 +34 956 36 07 19 - +34 956 36 27 89 [email protected] [email protected] [email protected] http://www.usisa.com http://www.vinicoladelcondado.com www.proasal.es

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New members:

VITAFRESH GRUPO YBARRA Sector: CITRICS & VEEGETABLES JUICES Sector: OIL AND OLIVES Ctra. Almonte - El Rocío, Km. 9,5 Ctra. Isla Menor km. 1,8 21730 - Almonte (Huelva) 41703 - Dos Hermanas (Sevilla) +34 959 45 01 26 - Fax: +34 959 45 12 12 +34 955 67 50 60 - Fax: +34 954 72 28 66 [email protected] [email protected] http://www.vitafresh.es http://www.ybarra.es

PASCUAL NATURE CONDE DE BENALUA Sector: MINERAL WATER Sector: OIL Avda. Manoteras, 18 Puente del Ventorro s/n 28050 - Madrid 18564 - Benalúa de las Villas (Granada) +34 91 203 55 00 - Fax: +34 91 767 08 79 +34 958 39 04 02 - Fax: +34 958 39 00 78 [email protected] [email protected] www.lechepascual.com www.condebenalua.com Flavour

WILLIAMS & HUMBERT Sector: WINE Ctra. N-IV, km. 641,75 11408 Jeréz de la Frontera - CÁDIZ +34 956 35 34 00 - 35 34 12 [email protected] http://www.williams-humbert.com

ZUMOSOL S.L. Sector: JUICES Avda. Manoteras, 18 28050 - Madrid +34 91 203 55 00 Fax: +34 91 767 08 79 [email protected] www.lechepascual.com Andalusian

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