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The Gordal olive, sometimes called Sevillano or Queen olive, produces a plump, large caliber oval fruit hence the name which translates to “the fat one.” Because of their low oil content, they are not used in olive oil production but enjoyed as a table olive instead.  It is cured with 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.

Gordal Olives pitted

11 Ounces
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