Losada Gordal Olives Pitted
- Pasteurized
- by Losada
- Spain
The first thing you notice about Losada’s Gordal Olives is their size. This is one substantial Spanish olive. But their flavor is delicate—lightly salty and subtly sweet, with a hint of acidity. Each meaty bite is so balanced, it’ll keep you coming back for another (and another). Their size makes them a standout choice for stuffing; they’re particularly tasty filled with Point Reyes Original Blue. And if you prefer your martini to be more snack than drink, these will be your new go-to.
Pitted Gordal Olives, Water, Salt, Monosodium Glutomate, Lactic Acid, Citric Acid, Ascorbic Acid
- Gordal olives are sometimes referred to as Sevillano olives, as they’re grown around the city of Seville in Andalusia.
- They don’t contain much oil, so they’re primarily used as a table olive instead of in the production of olive oil.
- Gordal olives make up 75% of Losada’s olive production.
- Losada cures them in a traditional process using lye, which removes any trace of bitterness from the olives, allowing a more delicate flavor to shine through.
- These olives are incredibly versatile—they’re delicious enough to serve on their own with a bottle of bold Petit Verdot, but they also do well incorporated into meals.
- We particularly like them smashed and served atop a green salad with Vermont Creamery chèvre and Ramp Up Ramp Vinegar vinaigrette.
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