Additional information
Packsize | 4/4.4 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
Pitted, green olives with herbes de Provence.
Mixed Provençal Olives with thyme and red wine vinegar.
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.
Medium-sized and round, they are harvested in September before their natural ripening so the olive boasts a beautiful bright green color and crisp pulp. Their buttery taste balances between sweet and salty making them wildly popular in salad bars.
The cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive. This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning the goat’s horn. Curing Method: Natural Brine Cured; Time of Harvest: October – November