"Gordal" Olives
Gordal means 'the fat one' — and this olive wears the name proudly. Among the largest table olives grown in Spain, the Gordal is prized for its exceptionally meaty flesh, mild flavour and impressive presence on any plate.
Harvested at peak ripeness in Andalusia and cured to perfection by Aceitunas Bravo, these whole Gordal olives are a statement of quality — the centrepiece of a proper borrelplank or the kind of olive you put out when you want your guests to notice.
Ingredients
Gordal olives, water, salt, garlic and herbs. Acidity regulator: lactic acid. Antioxidant: ascorbic acid.
Contains olive stones.
Nutritional Information
Average values per 100 g:
Energy 620 kJ / 150 kcal · Fat 15 g (of which saturates 2 g) · Carbohydrate 1 g (of which sugars 0.5 g) · Protein 1 g · Salt 4.5 g.
Andalusian Origin
Grown in the sunlit groves of southern Spain.
Exceptionally Meaty
One of the largest, fleshiest olives grown in Spain.
Hand-Harvested
Picked and selected by hand at the peak of ripeness.
Aceitunas Bravo
Andalucía, Spain
Rooted in the olive groves of southern Spain, Aceitunas Bravo selects, seasons and jars its olives the traditional Andalusian way — letting time, herbs and hand-craft do the work, just as it has always been done.
The Andalusian aliño
The Seasoning
The Gordal is picked at peak ripeness and gently seasoned in a traditional Andalusian brine with herbs and garlic. Its size and generous, meaty flesh mean it carries the seasoning beautifully while keeping its mild, buttery character.
The Raw Ingredient
Gordal means ‘the fat one’ — and this is one of the largest table olives grown in Spain. Only the plumpest, soundest fruit is selected, giving an olive with real presence and an exceptionally meaty bite.
Perfect Pairings
Big, plump and meaty, the Gordal has the presence to pair with fuller whites as well as the classic dry sherries.
- Fino Sherry — Saline and dry, a timeless match for a green Andalusian olive.
- Albariño — Citrus and body enough to meet the Gordal’s meaty bite.
- Godello — Textured and mineral, standing up to its size.
Andalucía, Spain
The Land
Under the southern sun, endless silver-green groves roll across the hills of Andalucía — the largest olive-growing region on earth. Its warm days, mild winters and ancient soils give these olives their firm flesh and deep, sun-ripened flavour.
