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Spanish Green Olives Explained: Gordal, Manzanilla, Aloreña and Chupadedos
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Quick answer: Spain is the world's largest producer of table olives, and four green olives are worth knowing. Gordal is large, meaty and mild. Manzanilla is small, firm and slightly tangy, and is the classic choice for salads and pizza. Aloreña de Málaga has a bold flavour with a light bitter note. Chupadedos are seasoned olives with a tangy traditional dressing, made for sharing.
Why are green olives green?
Green olives are picked before they ripen, when the fruit is full size but still green to yellow-green. Black olives stay on the tree longer or are darkened during processing. Fresh olives are too bitter to eat straight from the tree, so all table olives are cured, usually in brine, before they reach the jar.
The four Spanish green olives in the BRAVO range
Gordal: the big, meaty olive
Gordal means "the fat one" in Andalusian Spanish, and it is one of the largest olive varieties in the world, traditionally grown around Seville. The bite is meaty and juicy with a mild flavour, which makes it a crowd-pleaser on a cheese board. Try BRAVO Gordal green olives with pit, 525 g.
Manzanilla: the everyday classic
Manzanilla means "little apple", after its round shape. It is the best-known Spanish table olive worldwide: small and firm, with a smooth texture and a slightly tangy taste. Pitted Manzanilla is ready to slice into salads, pizza and pasta. Try BRAVO pitted Manzanilla, 500 g.
Aloreña de Málaga: bold and slightly bitter
The Aloreña variety is native to the area around Álora in Málaga, southern Spain, and was the first Spanish table olive to earn a Protected Designation of Origin. It has a bold flavour with a light bitter note and is traditionally cracked and dressed with garlic and herbs. Try BRAVO Aloreña de Málaga, 525 g.
Chupadedos: the finger-licking one
Chupadedos means "finger-licking" in Spanish. These green olives keep their pit and are seasoned with a traditional dressing for a bold, tangy taste. They are made for tapas platters and for eating with bread and cheese. Try BRAVO Chupadedos, 525 g.
Which Spanish olive should you buy?
| Olive | Size | Taste | Pit | Best for |
|---|---|---|---|---|
| Gordal | Large | Mild, meaty, juicy | With pit | Cheese and cold cut boards, snacking |
| Manzanilla | Small | Firm, slightly tangy | Pitted | Salads, pizza, pasta, cooking |
| Aloreña de Málaga | Medium | Bold, light bitter note | With pit | Tapas and mezze boards |
| Chupadedos | Medium | Seasoned, tangy | With pit | Sharing platters, bread and cheese |
How do you serve Spanish olives?
- Take them out of the fridge 15–20 minutes before serving; flavour opens up at room temperature.
- Drain, then dress with a little extra virgin olive oil, orange zest, sliced Morado garlic or fresh herbs.
- Serve two contrasting olives together, for example mild Gordal and tangy Chupadedos.
- Put out a small empty bowl for the pits.
- Pair them with bread, cheese and a garlic dip such as allioli. See our guide to building a Spanish tapas board.
How should you store olives after opening?
Keep the olives covered in their brine, close the jar and store it in the fridge. Always use a clean spoon so you do not introduce bacteria. If the brine level drops, top it up with a little salted water. Follow the storage advice on the label.
Are green olives healthy?
Olives are rich in monounsaturated fat, mainly oleic acid, the same fat that makes olive oil a staple of the Mediterranean diet. Because they are cured in brine they are also salty, so enjoy them in sensible portions; a quick rinse reduces surface salt.
Where can you buy Spanish green olives in the UAE?
OMNIA Food Trading imports BRAVO olives from Spain. Shop the full range in our green olives collection, read more about BRAVO, or order for your restaurant or hotel through the OMNIA B2B portal.
Frequently asked questions
What is the difference between green and black olives?
Green olives are harvested before they ripen; black olives are left to ripen longer or are darkened during processing. Green olives are usually firmer and more tangy.
Are olives with the pit better than pitted olives?
Olives with the pit usually keep a firmer texture and fuller flavour. Pitted olives are more convenient for cooking, salads and pizza.
Why are olives kept in brine?
Brine cures the olives, removes their natural bitterness and preserves them. Keeping them covered in brine after opening stops them drying out.
What does Chupadedos mean?
Chupadedos means "finger-licking" in Spanish, a name for seasoned olives with a tasty dressing.
Which Spanish olive is the biggest?
Gordal, whose name means "the fat one", is one of the largest olive varieties in the world.
