Perellò
The gordal olive
The variety Perelló is built on: a large, fleshy green Spanish olive whose name means "the fat one", prized for its meat-to-stone ratio and mild, buttery taste.
Pitted and ready
Typically sold pitted, with the stone removed — ready to eat straight from the jar, cook with, or drop into a cocktail. (Confirm per product.)
Mild, not bitter
Softer and less sharp than many green olives: firm, fresh and savoury, with a clean, moreish finish that doesn't overpower.
Grown in Spain
Associated with the olive groves of Andalusia in southern Spain, where the warm Mediterranean climate gives gordals their size and character.
