Gordal
Olea europaea · Fruit
Top 10 pairings
The Gordal — Spanish for "the fat one," also sold as the Queen or Sevillano olive — is a giant, round, bright-green Andalusian table olive, among the largest commonly eaten. Picked unripe and lye-cured Spanish-style, it is prized for its sheer size and its thick, meaty, mild flesh rather than for oil, and is the classic olive for stuffing and for the Spanish bar snack.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one