🫒 Gordal Sevillana
A Spanish table cultivar with very large fruit; grown mainly in the province of Seville and also in the USA.
Gordal Sevillana is a Spanish olive variety known for its very large fruit. It is grown only for table olives, since the fruit holds little oil and the oil is not of high quality.
Its main area is the province of Seville, where it covers about 12 thousand hectares, although it is planted in all of Spain's olive-growing regions. Outside Spain, Gordal is most widespread in the United States, on about four thousand hectares.
The fruit is rounded at the ends, black when ripe, and has a lot of flesh compared with the stone. Buyers value it above all for its size. But the flesh is tender, does not come away from the stone easily and is sensitive to processing, so factories handle it very carefully. An interesting feature: the tree also produces small, underdeveloped fruits that ripen earlier than the normal ones.
Gordal gives small and uneven crops. Its cuttings root poorly, so the variety is usually grafted onto other trees. It tolerates winter cold and damp but does not like drought.
How it connects to Olives
🫒 Gordal Sevillana → used for → 🫒 Table olives → kind of → 🫒 Olives
Links
- Part of
- 🫒 Olive cultivars
- Where it grows
- 📍 Andalusia
- Which olives are made
- 🫒 Table olives, 🫒 Spanish-style green olives
Frequently asked questions
What is Gordal Sevillana known for?
Its very large fruit, which is used only for table olives.
Why is Gordal not used for oil?
The fruit holds little oil, and the oil is not of high quality.
Where does Gordal grow?
Mostly in the province of Seville, and outside Spain in the United States.
What to read next
- 📍 Andalusia — The south of the country, home of Sherry and sweet wines.
- 🫒 Spanish-style green olives — Green olives treated with lye and fermented in brine by lactic acid bacteria.
Similar
🫒 Hojiblanca · 🫒 Manzanilla de Sevilla · 🫒 Picual · 🫒 Chalkidiki (olive) · 🫒 Nocellara del Belice · 🫒 Meski