Pitted "Gordal" Olives
The Gordal's legendary meaty texture, now without the stone. Our pitted Gordal olives are prepared from the same premium whole harvest — carefully depitted while retaining all the mild, buttery character that makes this one of Spain's most beloved table olives.
Effortless to eat, beautiful to present and substantial enough to be the star of any tapas spread or cheese board.
Ingredients
Pitted Gordal olives, water, salt, garlic and herbs. Acidity regulator: lactic acid. Antioxidant: ascorbic acid.
Depitted — may occasionally contain a stone or stone fragment.
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.
Meaty, Stone-Free
All the fleshy Gordal character, without the stone.
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.
Prepared stone-free
The Pitting
After seasoning, each big Gordal is carefully depitted, leaving all of its generous, buttery flesh and none of the stone. The result is a large, meaty olive that is effortless to eat and beautiful to serve.
The Raw Ingredient
These are the very same prized Gordal olives — among the largest and meatiest in Spain — simply taken one step further and depitted, for all the character with none of the fuss.
Perfect Pairings
All the meaty Gordal character, none of the fuss — a generous, easy olive for fuller dry whites and a cold fino.
- Fino Sherry — Bone-dry and saline, the Andalusian staple.
- Albariño — Fresh citrus and body to match the plump flesh.
- Godello — Mineral and textured, a fine foil for 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.
