Gordal table olive. Eating olive from the Gordal variety of olive tree. The name Gordal (“the fat one”) is due to its shape (rounded) and to its weight (over 6 gr.) Its production area is mainly in the province of Seville (Andalusia), which is why this olive is also called “Gordal Sevillana’.
The Gordal olive is a typical variety of the Southwestern Spanish, appreciated for its size and texture, these Gordal olives are hand selected one by one, pitted with great care and stuffed with caramelised figs, which makes them the perfect appetizer.
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