Fruits
Seville Gordal Olives
Aceituna Gordal de Sevilla
Andalusia, Spain
Seville Gordal Olives are exceptionally large, fleshy green table olives prized for their firm, fibrous bite after fermentation.
Original eatfuls sticker artwork
What it is
A closer look at Seville Gordal Olives.
Seville Gordal Olives are exceptionally large, fleshy green table olives prized for their firm, fibrous bite after fermentation.
What to look for
Know it when you find it.
Look for unusually large, plump pale-green olives with abundant flesh, a small stone, and a clean fermented brine.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Seville Gordal Olives.
Andalusia, Spain
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Aceituna Aloreña de Málaga
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Mallorca Olives
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Olives from Tacna with Denomination of Origin (2014). Unique due to the cold Humboldt Current and local cultivation techniques.
Andalusia, Spain
Seville Manzanilla Olives
Aceituna Manzanilla de Sevilla
Seville Manzanilla Olives are medium-sized green table olives with a rounded oval shape, firm flesh, and a balanced briny cure.
Spain
Campo Real Olives
Aceitunas de Campo Real
Campo Real Olives are split green Manzanilla olives from Madrid traditionally seasoned in brine with garlic, thyme, fennel, and oregano.
Mendoza, Argentina
Aceitunas de Mendoza
Olives from Mendoza, Argentina's main olive-producing region, prized for their firm texture and briny flavor. Served in picadas, on pizzas, or pressed for oil.
North Aegean, Greece
Adramytiani
Αδραμυττιανή
A plump table olive grown around the Gulf of Adramyttian shores and on Lesbos, cured brine-green or cracked and dressed with olive oil, lemon and oregano.