Olives Chilies-Vegatoro Aceituna Gordal Olives Stuffed with Piri Piri – aceitunas rellenas con chile peri peri

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Olives Chilies-Vegatoro Aceituna Gordal Olives Stuffed with Piri Piri – aceitunas rellenas con chile peri peri

10.6 oz / 300 grams

SKU: 8437011768988 Categories: ,

Description

Vegatoro Gordal Olive Stuffed with Piri Piri; fleshy olives stuffed with Piri Piri. Spicy olive very pleasant to the palate. Innovative fillings 100% with natural fillings in brine. Loved for its fleshy pulp and large size, it’s no wonder that Gordal means “the fat one.” Also referred to as “the beauty of Spain,” this green olive, characterized by its oval and slightly asymmetric shape, is one of the world’s best-known olives. With its low oil content, the Gordal is never used in olive oil production. Instead, it’s commonly served as a table olive, as most people find its fleshy texture and delicate flavour irresistible! With its ideal bitter-salty balance, the Gordal doesn’t leave an obvious aftertaste, which is why it’s perfect as a tapas olive! Treat your friends and family by serving it as a snack or appetizer.*******Aceituna Vegatoro Gordal Rellena de Piri Piri; aceitunas carnosas rellenas de Piri Piri. Aceituna especiada muy agradable al paladar. Rellenos innovadores 100% con rellenos naturales en salmuera. Amado por su pulpa carnosa y su gran tamaño, no es de extrañar que Gordal signifique “el gordo”. También conocida como “la belleza de España”, esta aceituna verde, caracterizada por su forma ovalada y ligeramente asimétrica, es una de las aceitunas más conocidas del mundo. Con su bajo contenido en aceite, el Gordal nunca se utiliza en la producción de aceite de oliva. En cambio, se sirve comúnmente como aceituna de mesa, ya que la mayoría de las personas encuentran irresistibles su textura carnosa y su delicado sabor. Con su equilibrio ideal entre amargo y salado, la Gordal no deja un regusto evidente, ¡por eso es perfecta como aceituna para tapas! Trate a sus amigos y familiares sirviéndolo como bocadillo o aperitivo.

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