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, Kenny's Kentucky Bleu, and Peruvian Pepper Jelly for a traditional charcuterie spread.

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


Ingredients: Gordal olives, water, salt, lactic acid, citric acid, ascorbic acid