Gordal olives are one of the most popular olives in the world. It is plump, fat, and juicy. It also contains very little oil making it a poor olive of choice in the creation of olive oil. Having said that, it is very popular because many people choose to buy these flavorful morsels so that they can be stuffed.
It was this line of thought that got Coquet thinking: Why don’t we use these beautiful olives and stuff them with a delicious fish? And indeed they did. Take the intense flavor of the olive and brine them. The saltiness of the mixture is then infused into the olive. Then stuff these olives with the freshest anchovies Spain has to offer. The result? A salty, olivey, slightly fishy (but not too much, due to the freshness of the anchovies) morsel that is just as good on its own as it is with other dishes.
Consider slicing (or leaving whole) these olives for your next puttanesca. The delicious flavors represented in each bite are the perfect complement to this classic dish.
Store your unopened bottle in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 7 to 15°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.