HUTESA attends SIAL Paris 2026, one of the leading international events in the food industry
Paz Hurtado, President of HUTESA, and Javier López Hurtado, Managing Director, are representing the company at this year’s SIAL Paris, an international meeting point for businesses and professionals across the food industry From 17 to 21 October, Paris becomes a global meeting point for the food industry as it hosts SIAL Paris 2026. HUTESA is […]
The strategies of three major Andalusian family-owned businesses for growing while upholding their “values” and “legacy”
Paz Hurtado highlights the role of family businesses in Andalusia during an AAEF event
The president of HUTESA Agroalimentaria took part in Málaga in the event “The Value of Data: A Snapshot of Family Businesses in Andalusia,” where she shared the company’s experience and its journey as an Andalusian family business. Málaga, 23 September 2026. – The president of HUTESA Agroalimentaria, Paz Hurtado, took part this Wednesday in Málaga […]
Fuente de Piedra. This is where we come from.
Once again, HUTESA joins Fuente de Piedra in its festivities and in one of its most cherished traditions: the Horseback Ribbon Race. Some places become part of a story because they appear in it. Others, over the years, become part of who we are. For HUTESA, Fuente de Piedra is one of those places. In […]
International table olive market trends
The international table olive market is currently undergoing a period marked by the consolidation of global consumption, the evolution of major importing markets and a growing need for producers and exporters to adapt. According to the latest data from the International Olive Council (IOC), global production reached approximately 3.3 million tonnes in the 2024/25 crop […]
How olive variety influences flavor, texture and presentation
Choosing an olive is not simply a matter of choosing between green and black. The variety directly influences characteristics consumers notice from the very first bite: flavor, flesh firmness, fruit size and appearance. It also determines which presentations are most suitable, from whole olives to pitted, stuffed or sliced olives. In Spain, Hojiblanca, Manzanilla and […]
HUTESA Agroalimentaria supports the training of doctors in Chad through four scholarships
The Málaga-based company reinforces its social commitment by supporting the training of healthcare professionals, enabling them to develop their careers and contribute to the well-being of their communities. Fuente de Piedra (Málaga), 27 August 2026 – HUTESA Agroalimentaria has strengthened its commitment to education and social development through the sponsorship of four scholarships for doctors […]
María Paz Hurtado: “I don’t find it hard to go to work. On the contrary, a five-day holiday feels long to me.”
Hutesa renews its commitment to Unión Deportiva Fuente de Piedra CF for the 2026/2027 season
Fuente de Piedra (Málaga), 28 July 2026 – Hutesa and Unión Deportiva Fuente de Piedra CF will continue walking together throughout the 2026/2027 season. With the renewal of this agreement, we reaffirm our support for youth football in our town and our commitment to an initiative that contributes to the sporting and personal development of […]
Differences between green, black and stuffed olives
At first glance, the difference between a green olive, a black olive and a stuffed olive may seem to lie only in their colour or presentation. However, behind each one there is a specific harvesting stage, a production process and a different way to enjoy this fruit, so closely linked to the Mediterranean diet. Green […]