Losada Pitted Gordal Olives, 12 Oz
The Gordal olive, sometimes called Sevillano or Queen olive, is typical of the Seville region of Andalusia in southern Spain and produces a plump, large caliber oval fruit hence the name which translates to ‚the fat one. Gordal Olives are harvested in September and typically have a low yield. Because of their low oil content, they are not used in olive oil production but enjoyed as a table olive instead. Losada cure the pitted Gordal with lye and a neutral brine to achieve a balance between salinity and bitterness allowing the delicate flavor of this variety to come forward. As a large caliber pitted olive, these are excellent to stuff with cheeses, peppers, anchovies and garlic for appetizers, for use in olive breads, and for chopping into tapenade and sauces.
The Gordal olive, sometimes called Sevillano or Queen olive, is typical of the Seville region of Andalusia in southern Spain and produces a plump, large caliber oval fruit hence the name which translates to ‚the fat one. Gordal Olives are harvested in September and typically have a low yield. Because of their low oil content, they are not used in olive oil production but enjoyed as a table olive instead. Losada cure the pitted Gordal with lye and a neutral brine to achieve a balance between salinity and bitterness allowing the delicate flavor of this variety to come forward. As a large caliber pitted olive, these are excellent to stuff with cheeses, peppers, anchovies and garlic for appetizers, for use in olive breads, and for chopping into tapenade and sauces.
The Gordal olive, sometimes called Sevillano or Queen olive, is typical of the Seville region of Andalusia in southern Spain and produces a plump, large caliber oval fruit hence the name which translates to ‚the fat one. Gordal Olives are harvested in September and typically have a low yield. Because of their low oil content, they are not used in olive oil production but enjoyed as a table olive instead. Losada cure the pitted Gordal with lye and a neutral brine to achieve a balance between salinity and bitterness allowing the delicate flavor of this variety to come forward. As a large caliber pitted olive, these are excellent to stuff with cheeses, peppers, anchovies and garlic for appetizers, for use in olive breads, and for chopping into tapenade and sauces.
