In Andalucia, Southern Spain, there’s a large olive variety known as Gordal. The name of the olive refers to “gorda” (fat), given that these olives can reach 12 grams of weight (0.42 oz). This vigorous, slender tree is mostly planted in the province of Seville and therefore its olives are known as Gordal Sevillana (there are similar trees in Granada and Hellín, where the Gordal of Granada, a little smaller is produced, as well as the Gordal of Hellín, even smaller than the latter and used also for olive oil).
The Gordal Sevillana is exclusively used as a table olive and it’s always present in a “tapas” (small portions) menu, often stuffed with red peppers, almonds, cheese or anchovies (their large size lends itself to it). Continue reading California Olive Cultivars: Sevillano