Gordal Olives with Chimichurri — Artisan Dressing | SalazonArte
Gordal olives bathed in artisan chimichurri: garlic, parsley, oregano, and a touch of chili. Vacuum-packed in Valencia's Central Market. Buy online.
Fresh, artisan product. Best by: minimum 1 month from purchase, if refrigerated. Exact date is on the product label. Approximately 1 month from purchase.
Gordal variety: large size and firm, meaty flesh, the perfect olive for flavorful marinades.
Authentic Chimichurri: garlic, parsley, oregano, and crushed chili — the classic Rio de la Plata recipe, with vinegar and olive oil, adapted in our workshop.
With a mild spicy kick (crushed chili) that enlivens without overpowering.
Vacuum-packed: maximum freshness and optimal preservation during shipping — the ideal format for online purchases.
Handcrafted in small batches at the Central Market of Valencia.
Part of our collection of signature marinades, along with gordal olives with garlic-parsley and cilantro-lime.
Flavor: intense and balanced. The gordal olive's saline and meaty base is wrapped in herbaceous notes of parsley and oregano, the fresh acidity of vinegar, and a slightly spicy finish from chili. The flavor of an Argentine barbecue in a Mediterranean appetizer format.
Texture: firm and juicy pulp, with the sauce adhering to each piece — bread-dipping is recommended.
Aroma: fresh and herbaceous, with the unmistakable perfume of garlic and parsley.
Vacuum packed, approximately 500 grams
Energy: 660 kJ / 160 kcal
Fat: 15 g— of which saturates 2.4 g
Carbohydrate: 2 g— of which sugars <0.5 g
Protein: 1.2 g
Salt: 3.5 g
A snack with character: with cold beer, vermouth, or a young red wine. If a BBQ is on the horizon, they're the perfect starter.
The natural partner for the grill: serve them alongside grilled meats, choripán, or Argentinian empanadas — the chimichurri acts as a common thread.
Cheese and charcuterie boards: the ideal herbaceous and spicy counterpoint to aged cheeses and cured meats.
In the kitchen: chop them over a beef tartare, a tomato salad, or hummus to liven them up.
The house trick: the leftover sauce is a ready-to-use chimichurri — use it on meat, roasted vegetables, or toasted bread.
Gordal variety olives, the great Spanish table olive from the Sevillian countryside. The dressing is handmade in our workshop at the Central Market of Valencia, inspired by traditional Argentine chimichurri and adapted with our own recipe. A tradition from two shores in one bite.
Always keep refrigerated (0–5 °C).
Once opened, transfer to an airtight container, keep olives covered in their marinade, and consume within a few days.
Fresh product: maintain cold chain and observe best before date.
May contain SULFITES.
Gordal olives, olive oil, vinegar, garlic, parsley, oregano, crushed red pepper, and salt.
