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Perello Gordal pitted olives, small tin, 150g

Pitted Gordal olives, 2kg

£33.00 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual.

These Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chiles in the marinade.

Green olives, chilli, water, salt, flovour enhancers: E621 and E635, acidity regulator: citric acid, antioxidant: E300 and preservative: E202. Contains sulphites. May also contain traces of fish and almonds.
Storage & Care
Ambient. Once opened keep refrigerated below 8°C in a non-metallic container, covered in its brine, and consume within 7 days
Nutrition Per 100g
Energy 678.1kJ / 161.5kcal
Fat 14.8g
   of which saturates 2g
Carbohydrate 4.1g
   of which sugars 0.6g
Protein 1.3g
Salt 3.8g
* Typical values per 100g


Brindisa works with a Catalan based company to source its encurtidos.

Euroliv buys from a wide selection of producers of high quality raw materials, has them processed and then gets them packed into catering sized containers for the deli and restaurant market.

Orange & Picos blue cheese salad

3 Large navel oranges
5 tbsp Nuñez de Prado olive oil
4 tsp Unió Moscatel vinegar
4 tsp orange juice (see below)
8 Gordal olives, very finely chopped
Pinch of salt
Several grinds of black pepper
1 Romaine lettuce heart, leaves roughly torn
8 Large chicory leaves, cross cut into quarters
150g Picos blue cheese (trimmed weight)
24 very thin red onion rings
Habas, spicy beans for garnish


  1. Peel the oranges, section, then cut each section into three - retaining the juice.
  2. Whisk together the olive oil, vinegar, orange juice, chopped olives, salt and pepper.
  3. Divide the salad leaves and red onion rings between two plates.
  4. Crumble over the Picos blue cheese and pour over the dressing.
  5. Garnish with a good scattering of habas.