Gordal olives, also known as Queen olives, are a popular variety of large-sized table olives. They are primarily cultivated in Spain, particularly in the region of Andalusia. The name “Gordal” comes from the Spanish word for “fatty” or “plump,” which accurately describes the size and shape of these olives.
Gordal olives have a large size and meaty texture. They are known for their firm and crisp bite, making them a satisfying choice for olive enthusiasts. These olives have a relatively low oil content compared to some other varieties, which contributes to their firmness.
Gordal olives are often processed using a simple brine solution or sometimes marinated with herbs, spices, or citrus zest to add extra flavor. The marination process helps infuse them with additional aromatic notes, such as garlic, thyme, or lemon.
Gordal olives are commonly served as a snack or appetizer. They are often enjoyed on their own, added to charcuterie boards, or included in salads and Mediterranean-style dishes. Their large size and firm texture also make them suitable for stuffing with various fillings, such as cheese, peppers, or almonds.
Overall, Gordal olives are favored for their impressive size, firm texture, and versatile usage in culinary applications.
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