Gordal Olives with Pesto — Artisan Dressing with Basil | SalazonArte
Gordal olives dressed with artisan pesto: fresh basil, EVOO, pine nuts and Parmesan. From the workshop of the Central Market of Valencia. Buy online.
Best before: at least 2 months from purchase, kept refrigerated. The exact date is on the product label.
Gordal variety: large size, firm and juicy flesh — the perfect base for a creamy dressing.
Authentic Pesto: fresh basil, extra virgin olive oil.
The most aromatic of our signature dressings: fresh basil perfume in every bite.
Artisanally made in small batches in the Central Market of Valencia.
Part of SalazonArte's signature dressing collection, alongside garlic-parsley, cilantro-lime, and chimichurri.
Flavor: intense and aromatic — the sweet herbaceousness of the basil takes the lead, with the gordal olive underpinning everything with its salty touch.
Texture: juicy and tender flesh that melts in the mouth, with the creamy dressing adhering to each piece.
Aroma: fragrant, fresh, unmistakably like freshly made pesto.
Vacuum packed, approximately 500 grams
Energy: 700 kJ / 170 kcal
Fat: 16 g— of which saturates2.8 g
Carbohydrate: 2 g— of which sugars<0.5 g
Protein: 1.8 g
Salt: 3.3 g
Impressive appetizer: with a white vermouth, a cava, or a fresh white wine like a verdejo. Served in a lowball glass with a toothpick, they look like they came from a restaurant.
The Italian pairing: with mozzarella or burrata, sun-dried tomatoes, and Italian cured meats — an instant Mediterranean platter.
In pasta and salads: chopped with their dressing over hot pasta or a caprese salad, they serve as both sauce and a chunky topping.
In bruschettas: over toasted bread with tomato, they are the ultimate express tapa.
The house trick: the leftover dressing is a mild pesto ready to use — don't throw it away, spread it on something.
Gordal variety olives, the great table olive from the Sevillian countryside, artisanally seasoned in our workshop at Valencia's Central Market with pesto prepared in the Genoese style. Andalusia and Italy understanding each other in a single bite, with a Valencian accent.
Always keep refrigerated (0–5 °C) — pesto is delicate and benefits from constant cold.
Store olives covered in their dressing; once opened, in a sealed container and consume within a few days.
Observe the best-before date.
May contain SULFITES
Gordal olives, basil, and extra virgin olive oil.
