Veronica Foods

Olives

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The olives are handpicked and cured using a third-generation producer's family recipe for low salt brines. The process results in olives that are not only lower in salt content, but also naturally crunchy with a meaty texture. 

The name gordal means "the fat one" due to it's round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture.

Product of Spain

Almond Stuffed Manzanilla Olives: Crunchy Spanish Almonds are hand stuffed into firm, meaty Manzanilla olives to combine these two fabulous flavors. You won't be able to stop with just one olive.

Garlic Stuffed Gordal Olives: Meaty Gordal olives hand-stuffed with sweet Spanish garlic cloves for a delicious zesty-savory combination.

Garlic & Green Chili Stuffed Gordal Olives: Meaty Gordal olives are hand stuffed with moderately hot green Spanish Piri-Piri chilies and sweet Spanish garlic. Medium-Hot intensity.

Garlic & Red Chili Stuffed Gordal Olives: Fire up your Martinis! Meaty Gordal olives are hand stuffed with spicy red Spanish Piri-Piri chilies and sweet Spanish garlic. Caution - hot!

Garlic & Rosemary Marinated Whole Green Manzanilla Olives: Whole Spanish manzanilla olives marinated with garlic and rosemary. Great for hors d'oeuvres, on their own or together with some cheese and charcuterie.

La Abuela Gordal Olives: "La Abuela" recipe translates to "grandmother's recipe." These queen-size pitted olives are marinated with a mix of julienne-cut Spanish onions, savory herbs, and chunks of sweet Spanish garlic. It makes the perfect marinade for these meaty Gordal olives.

Lemon Stuffed Manzanilla Olives: Spanish olives stuffed with lemon is the custom in Seville. Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments. A touch of lemon provides a subtle tartness to the olives.

Orange Stuffed Manzanilla Olives: Sweet Seville orange hand-stuffed into firm, meaty Manzanillo olives. Handpicked and cured, the process results in olives that are not only lower in salt content, but also naturally crunchy with a meaty texture. 

Whole Gordal Olives: Spanish whole gordal olives, also referred to as queen olives. Extra-large and meaty olives with pits. Firm texture and great for martinis. 

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