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Gordals are firm, plump olives that are often classed starting at Jumbo owing to their large size.

For use as table olives, they are picked green and brined.

They can be prepared after that in many different ways. Though you can buy unpitted ones, they are usually sold pitted, if not also stuffed, because they are very hard to pit -- the flesh clings to the pit.

They are meaty with a mild flavour. They are good when pitted for cocktails such as Martinis because their mild flavour won't interfere with the drink, and they are large enough that you don't feel you have to stick two or three on the pick.

They are grown in Australia, California and Spain. The ones grown in California are pressed for oil.

Azofairon Olives

Azofairon Olives is just a term to mean small Gordal Olives. Gordal sizes range from very large (60 to 70 Gordals per kilo) to about 1/3 that size (200 / 220 Gordals per kilo.) Any Gordals that are even smaller than this range are classed as "Azofairon."

Language Notes
"Gorda" means "fat" in Spanish.

Also called:

See Also:

Oil Olives

Other entries for:

Table Olives
Black Olives, Dolce Baresana Olives, Gordal Olives, Green Olives, Kalamata Olives, Manzanilla Olives, Mission Olives, Nostraline Olives, Passalunara Olives, Pimolas, Ponentine Olives, Sourani Olives, Toscanelle Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives

Other entries for:

Preserves
Jams, Jelly, Mostarda di Cremona, Pickles