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, and Membrillo for a traditional charcuterie spread.
This Spanish olive is cured the natural and traditional way with just water and salt.
12oz
Ingredients: Gordal olives, water, salt, lactic acid, citric acid, ascorbic acid