The Gordal olive, sometimes called Sevillano or Queen olive, is typical of the Seville region of Andalusia in southern Spain and produces a plump, Gordal 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.
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