Perelló is the cult Spanish olive brand behind the plump, bright-green Gordal olives that have anchored tapas spreads and cocktail hours since 1964. Pitted and packed in a lively brine seasoned with guindilla chili peppers, Perelló Gordal olives are prized for their fat, meaty size, their clean snap of crisp texture, and a brine that manages to be both bright and gently spicy. If you have ever wondered why one particular olive keeps showing up next to the martinis and the manchego, this is very likely it.
Perelló Gordal olives at a glance
- Brand: Perelló, a Spanish olive and antipasti house producing since 1964, with roots in Catalonia and Barcelona.
- Star variety: the Gordal, whose name means “the fat one” — a large, plump green olive.
- How they are packed: pitted and tinned or jarred in brine with pieces of guindilla chili for a gentle kick.
- Texture and taste: crisp and firm with a meaty bite; bright, briny, faintly spicy.
- Origin: olives grown in the sun-soaked groves of Andalusia in southern Spain.
- Best for: tapas boards, cocktail garnishes, and straight-from-the-tin snacking.
What are Perelló olives?
Perelló is a Spanish brand that has been producing some of the country’s most-loved olives and pickles since 1964. For more than fifty years the family has worked with different olive varieties and preserving traditions, packing them with everything from fragrant herbs to punchy chili peppers. The brand grew from Spain’s market culture into a name that olive lovers now seek out by sight, and it is best known above all for its Gordal olives, which have earned a genuine cult following.
The Perelló range extends beyond the flagship Gordal. You will also find Manzanilla olives — smaller, plumper, and classically Spanish — along with mixed cocktail tins that fold black and green olives together with pickled vegetables. What ties the range together is a signature briny, savory character and, in the spicy versions, that unmistakable hit of guindilla.
What is a Gordal olive?
The Gordal is a specific variety of Spanish olive, and its name tells you almost everything you need to know: gordal translates roughly to “the fat one” or “the big one.” These are among the largest table olives you can buy — bright green, rounded, and generously sized, with a firm, crisp texture that gives a satisfying snap when you bite in. Gordal olives are grown primarily in Andalusia, the olive heartland of southern Spain, where long hot summers produce the plump fruit the variety is famous for.
Because they are so large and meaty, Gordals hold up beautifully to pitting and to bold marinades. Where a smaller olive might get lost, a Gordal stays substantial and juicy, which is exactly why it has become the go-to olive for a serious snack rather than an afterthought.
Why do Perelló olives taste so good, and how are they prepared?
Two things set Perelló Gordals apart: the fruit and the brine. The olives themselves are picked and cured to stay crisp rather than soft, so the texture is firm and clean instead of mushy. They are then pitted — a real convenience for snacking and cocktails — and packed in a brine seasoned with pieces of guindilla chili pepper. The guindilla is a slim Spanish chili that adds a bright, gentle heat rather than an aggressive burn, so the result is savory and lively with just enough spice to keep you reaching back into the tin.
The flavor is a balance: salty and briny up front, buttery and meaty in the middle from the olive itself, and a warm, tingling finish from the chili. It is worth noting that Perelló’s classic pitted Gordal is built around guindilla chili; garlic and other aromatics show up in some of the brand’s other pickle-forward tins rather than in the signature Gordal brine. Either way, the trick at home is simple: drain them well before serving so the clean olive flavor leads.
How do you serve Perelló olives?
Perelló Gordals are endlessly versatile, but they shine brightest in a few classic roles:
- Tapas boards: tip a drained tin into a small bowl alongside manchego cheese, marcona almonds, cured meats, and good bread. A glass of chilled cava, sherry, or vermouth is the traditional partner.
- The Gilda and pintxos: thread a Gordal onto a cocktail stick with an anchovy fillet and a guindilla pepper to make a Gilda, the iconic Basque one-bite snack. A tinned Spanish anchovy like those covered in our La Brújula Spanish conservas guide is the classic choice, and the olive’s size makes it the perfect anchor.
- Cocktail garnish: because they are pitted, large, and already faintly spicy, Gordals are a superb martini olive — a single one dresses the glass and adds a briny savor that plays beautifully with gin or vodka.
- Straight snacking: honestly, the most common serving suggestion is a fork and the open tin. They are made for grazing.
Where to buy Perelló olives in the US?
At The French Pantry, you can order the real thing online in the United States. A few favorites from our shelves:
- Green Gordal Pitted Olives with Hot Chili by Perelló — the flagship, available in a 150g tin for snacking and a 2kg catering size for entertaining and restaurants.
- Manzanilla Pitted Green Olives with Hot Chili by Perelló — smaller, classic Spanish green olives with the same spicy guindilla lift.
- Cocktail Green & Black Olives and Pickles Mix with Hot Chili by Perelló — a mixed tin of olives and pickled vegetables, built for pintxos.
You can browse the full range in our Olives collection. Everything is made in Spain and shipped across the US.
Related reading
- La Brújula Spanish conservas — the tinned Galician seafood that completes a pintxos board.
- La Vecchia Dispensa — aged balsamic vinegar for drizzling and dressing.
- Terre Exotique — rare peppers, salts, and spices to season the rest of the spread.
Frequently asked questions
What does “Gordal” mean?
Gordal comes from the Spanish word for fat or stout, so it is often translated as “the fat one” or “the big one.” It refers to the variety’s unusually large, plump size compared to other table olives.
Are Perelló Gordal olives spicy?
The classic Perelló Gordal is packed with pieces of guindilla chili, which gives a gentle, warm heat rather than an intense burn. It is best described as savory and lively with a mild kick.
Are Perelló Gordal olives pitted?
Yes. Perelló’s signature Gordals are sold pitted, which makes them ideal for snacking straight from the tin, for cocktail garnishes, and for threading onto skewers.
Where do Perelló olives come from?
Perelló is a Spanish brand producing since 1964, with roots in Catalonia and Barcelona. The olives themselves are grown mainly in Andalusia in southern Spain.
How should I store Perelló olives after opening?
Keep any unused olives submerged in their brine in a covered container in the refrigerator. The brine protects the texture and flavor, and they will keep for several days.