Dequmana Gordal Olives

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The Spanish version of a Castelvetrano. This enormous olive is firm, succulent and uses no dyes or preservatives. Grown mostly in Andalucia, it ripens early and is used exclusively as a table olive due to its lower oil content and many sugars that help in the fermentation process.

Pork Loin Lomo, Spanish Chorizo, Manchego sheep's cheese, Young Mahon, Marcona Almonds, and Membrillo for a traditional charcuterie spread.

This Spanish olive is cured the natural and traditional way with just water and salt.