Additional information
Packsize | 4/5.2 LB |
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The name gordal means the fat one due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive. Curing Method: Conventional, Time of Harvest: September / October
Hand selected from the grove, these calamata style olives are just like the traditional Greek olive, packed in a mixture of brine, vinegar, olive oil, herbs, and spices. Pitted for convenience, these feature a beautiful, dark eggplant color and a smooth, rich flavor with a hint of salt. Calamata olives make an excellent, healthy appetizer or a great-tasting topping for salads, pizzas, and subs.
From the region of Catalonia in Spain, the Arbequina is a small, firm and delicately flavored.
Cuquillo is a rare variety of an all natural and non-dyed black olive from Southern Spain. It has a smoky flavor and a sweet after taste. Cuquillo olives have low acidity and bitterness, enhancing the persistence of its aroma. The cuquillo is interchangeable with the French variety Nicoise. Cuquillos are available pitted or with pit. Curing Method: Natural Brine Cured; Time of Harvest: Mid November – Early December.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads and Meze platters.
These all natural Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut. They have a crisp bite and a firm texture with a mild flavor that holds just the right balance of saltiness and sweetness.