We are passionate about olives and pickles. Our roots in Navarre, on our mother’s side of the family, and in Andalusia, on our father’s side, mean we love the countryside, its people and its products.
Rafael Rubio and Carmen Sarasa founded the company in 1968, in their home town of Andosilla, Navarre. Rafael knew all about olives. His father, who came from Andalusia, knew how to process olives and
“OUR ROOTS IN NAVARRE AND ANDALUSIA MEAN WE LOVE THE COUNTRYSIDE, ITS PEOPLE AND ITS PRODUCTS”
At the Almendralejo facility (Badajoz province), all the olives purchased from the farmers and cooperatives were brought to the plant, where the cleaning and preservation process known as “entamado” was carried out.
Once the various fermentation processes were completed, depending on the style and variety, the olives were sent to the plant in Andosilla, Navarre. The entire dressing process was carried out there, inspired by traditional recipes but always exploring new formulas to optimise the texture and flavour of each olive variety to make olives and pickles into fine dining products.
This was Rafael and Carmen’s legacy: a commitment to the countryside, to tradition, to good food and to the team who helped them achieve their dream. Being faithful to this legacy is and will continue be the core principle of Sarasa, kept alive by each generation but adapted to their own times.
how to build the small wooden barrels used to ferment and preserve olives there, and he went to Navarre to build similar barrels for exporting peppers to the United States. There, he met the woman who became his wife, and Rafael’s mother. Rafael’s expertise, inherited from his father, and Carmen’s obsession with quality and detail in each product, established the essence of Sarasa.
Their work began with getting to know the farmers well and selecting their raw materials during the harvest. Quality was always their priority, and first-hand selection of raw materials was the basis of the whole process.
“A COMMITMENT TO THE COUNTRYSIDE, TRADITION, GOOD FOOD AND OUR TEAM”
We are passionate about olives and pickles. Our roots in Navarre, on our mother’s side of the family, and in Andalusia, on our father’s side, mean we love the countryside, its people and its products.
Rafael Rubio and Carmen Sarasa founded the company in 1968, in their home town of Andosilla, Navarre. Rafael knew all about olives. His father, who came from Andalusia, knew how to process olives and
“OUR ROOTS IN NAVARRE AND ANDALUSIA MEAN WE LOVE THE COUNTRYSIDE, ITS PEOPLE AND ITS PRODUCTS”
how to build the small wooden barrels used to ferment and preserve olives there, and he went to Navarre to build similar barrels for exporting peppers to the United States. There, he met the woman who became his wife, and Rafael’s mother. Rafael’s expertise, inherited from his father, and Carmen’s obsession with quality and detail in each product, established the essence of Sarasa.
Their work began with getting to know the farmers well and selecting their raw materials during the harvest. Quality was always their priority, and first-hand selection of raw materials was the basis of the whole process.
At the Almendralejo facility (Badajoz province), all the olives purchased from the farmers and cooperatives were brought to the plant, where the cleaning and preservation process known as “entamado” was carried out.
Once the various fermentation processes were completed, depending on the style and variety, the olives were sent to the plant in Andosilla, Navarre. The entire dressing process was carried out there, inspired by traditional recipes but always exploring new formulas to optimise the texture and flavour of each olive variety to make olives and pickles into fine dining products.
This was Rafael and Carmen’s legacy: a commitment to the countryside, to tradition, to good food and to the team who helped them achieve their dream. Being faithful to this legacy is and will continue be the core principle of Sarasa, kept alive by each generation but adapted to their own times.
“A COMMITMENT TO THE COUNTRYSIDE, TRADITION, GOOD FOOD AND OUR TEAM”
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HISTORY
1968
SARASA BEGINS
Rafael Rubio and Carmen Sarasa found Sarasa in Carmen’s hometown of Andosilla. They brought together the olive processing tradition of southern Spain and the tradition of vegetable pickling from Navarre.
1976
EXPANSION BEGINS
The distribution of Sarasa olives and pickles began in northern Spain.
1980
MODERNISATION
The business grew in the 1980s, as production lines were automated and the product range expanded.
1991
CONSOLIDATION
At the beginning of the 1990s, the company began to attend international trade fairs to open up the export market. The brand consolidated its position in northern and central Spain, the Canary Islands and the Balearic Islands.
1998
EXPANDING FACILITIES
At the end of the ‘90s, the company was performing so well it needed to expand its Andosilla facilities.
2017
NEW LOGISTICS PLATFORM
During the first decade of the 2000s, the company made a commitment to continuing growth and to providing better our customers with better service by adapting to their needs. To help with this, a new logistics platform was opened in the town of Cárcar in 2017.
2021
A NEW IMAGE
INNOVATION AND SUSTAINABILITY
We are updating Sarasa’s image to take us into a new era when we intend to offer olives and pickles ideal for different moments of consumption, adapting to the latest trends and our consumers’ lifestyles.
Maintaining the essence of our beginnings and reinforcing our commitment to quality and sustainability.
