Gordals have a delicate flavor, similar to Manzanilla, and a firm, meaty texture. They are used exclusively for table olives due to their low oil content and these pitted Gordal olives are also called “the fat one” due to their round shape and large size. Produced using a neutral brine, the result is a balanced salt to bitterness ratio, allowing the consumer to truly taste the flesh of the olive.
They are presented in a 12 oz glass jar.
Producer Info: Aceitunas Losada is a leader in Spain for natural brine curing. Olives are brined in tanks within 24 hours of harvest. The brine is simply sea salt and water along with small percentages of lactic, ascorbic, and citric acid. Losada’s artisan curing method takes 9-12 months.