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YOUR DIRTY MARTINI WILL NEVER TASTE THE SAME...


Gordal (Queen) olives are characterized by its large size and exquisite flavor native to Spain and the fruit is grown on evergreen olive trees. Not all olive fruit is the same and our freshly harvested premium fruits at a multi-generational family owned farm are of the highest quality made with a delicate proprietary family recipe brine with low sodium.


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.

Whole Queen Olives in Natural Brine (Pitted)


Origin

Antequera, Spain


Caliber

80/90 (Pitted)


Flavor

Mild Flavor


Recommended Use

Drinks, Tapas and Salads or an everyday healthy snack. Brine for mixed cocktails or baking.


Size

2000 g

Visit Khayyan's Chefs Section to learn more about our brand and the quality, value and flavor of our products.

AN OLIVE A DAY KEEPS THE DOCTOR AWAY...



Manzanilla and Gordal olives are native to Spain and the fruit is grown on evergreen olive trees. Not all olive fruit is the same and our freshly harvested fruits at a multi generational family owned farm are of the highest quality made with a delicate proprietary family recipe Brine with low sodium content.


The Spanish Manzanilla is the most common of all the olives due to the high fruit yield from its tree.

This is the variety most often stuffed with garlic or pimento paste.


Even if it’s only a snack, including low sodium brine-cured Manzanilla olives into your daily meal plan can help improve your overall health. Medical studies have shown that olives and olive oil are healthful foods that provide vitamins, minerals, and other nutrients. They may reduce the risk of heart attacks and breast cancer, among other diseases.

Cultivation of the olive is as old as the civilizations that encircle the Mediterranean Sea. The indications that people had learned the secrets to making olives edible date from the isle of Crete in about 3,500 B.C.


The Egyptians recorded their knowledge of the olive around 1,000 B.C. , and the Phoenicians exported it to Greece, Libya, and Carthage. The Greeks further carried the olive to Sicily, Southern Italy, and Spain. The Romans also mastered olive cultivation. Around 600 B.C. , they had a merchant marine and stock market just for the oil trade. Sardinia and the south of France became olive-growing regions, thanks to the Romans.


Olive branches, leaves, and wood gained sacred connotations in both Testaments of the Bible, like the dove's return to Noah's Ark with an olive leaf in its beak. The olive's fragrant wood was reserved exclusively for altars to the gods, and all of these uses helped make the olive a symbol of peace.

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