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Spain produces more olives than any other country—more than double the next largest grower—turning them into both olive oil and a wide range of table olives. Among the most popular varieties are Manzanilla, Verdial, and Picual.
These Gordal olives are large, green, and wonderfully crisp, with a firm, fleshy bite and a gentle kick from guindilla chillies in the marinade.
Spain produces more olives than any other country—more than double the next largest grower—turning them into both olive oil and a wide range of table olives. Among the most popular varieties are Manzanilla, Verdial, and Picual.
These Gordal olives are large, green, and wonderfully crisp, with a firm, fleshy bite and a gentle kick from guindilla chillies in the marinade.