Brindisa

Perelló Spanish Olives

When it comes to authentic Spanish tapas, two varieties reign supreme: Gordal and Manzanilla. Sourced by Brindisa from the sun-drenched orchards of Andalusia, these Perelló olives have achieved legendary cult status among food lovers, chefs, and bartenders across the globe. While both are expertly pitted and swimming in Perelló’s iconic, zesty guindilla chilli brine, they offer two entirely distinct textures and flavour profiles.

Whether you are stocking up a commercial back-bar, prepping a weekend charcuterie board, or fueling a personal obsession, understanding the unique traits of these two iconic olives will help you curate the perfect spread.

The Heavy Hitters: Which Olive is For You?

• Perelló Gordal ("The Plump & Juicy Crowd-Pleaser"): True to its name—which translates to "the fat one" in Spanish—the Gordal is famous for its massive size and incredibly fleshy, juicy texture. It offers a soft, generous bite and a bright, citrusy acidity, making it a visual showstopper and the internet's absolute favourite cocktail garnish.
• Perelló Manzanilla ("The Firm & Nutty Connoisseur's Choice"): Meaning "little apple," the Manzanilla is a smaller, rounder Seville olive. It is prized by olive purists for its compact, remarkably firm, and crisp meatiness. It delivers a more concentrated, deeply savoury flavour with a distinctively rich, oily, and nutty finish.

Quick-Reference Selection Guide

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