We’ve captured the flavor, color, and the special essence of Andalusia.
It’s dawn in Andalusia, and the scent of orange blossoms permeates the soul, filling it with energy. This Andalusian character can be savored in every olive in this preparation. To create this one-of-a-kind masterpiece, we harvest the olives at the peak of ripeness and pair them with the highest quality foods to create innovative flavors.
Olive Variety Gordal
The Gordal Sevillana olive is slightly asymmetric and egg-shaped. It’s harvested when green. If left to ripen, it turns blackish. It stands out and is prized particularly for its size.
Tasting Notes Olive à l’Andalouse
Brilliant, even yellowish-green color.
Firm, without being stringy or grainy.
Aroma and Flavor
Gordal olives are very typical. They’re slightly bitter and salty. Their meticulous processing ensures that the result is free of unpleasant flavors or aromas.
How are Olives à l’Andalouse made?
The personality of this masterpiece is obtained by using pitted Gordal olives, which are prized for their flavor and large size. This specific mix of ingredients creates a flavorful and unique dish.
Oregano and cumin, both typical of dressings in Andalusia, lend scent and flavor to this masterpiece.
This exquisite creation also includes garlic, bay leaves, paprika and pepper.