Gordal Olives With Paprika (Aceitunas Gordal Con Pimentón) - 20.5 oz (580 g) net, 11.6 oz (330 g) drained, glass jar, by Encurtidos Murcianos, from Spain.

Gordal olives, also known as "queen olives," "aceitunas sevillanas," and "the beauty of Spain," originate from the Seville region of Andalusia in southern Spain, where 30,000 hectares are dedicated to their cultivation. In Spanish, "Gordal" means "fat one." Due to their low oil content, they are not used in olive oil production but are served whole as table olives. Premium Gordal olives are recognized for their oval, slightly asymmetric shape and firm texture.

Encurtidos Murcianos, located in Fuente Librilla (a region known for its dry climate with cold winters and arid summers), has expertly combined the delectable flavor of their firm and meaty Gordal olives, naturally pickled, with the rich, smoky, slightly sweet and spicy essence of paprika.

To best enjoy this product, try these serving suggestions:

• On their own: Place them in a bowl as part of an appetizer spread.
• Skewers: Thread them onto cocktail skewers with cubes of cheese, cherry tomatoes, or cured meats.
• Herb infusion: Serve them with a drizzle of extra virgin olive oil and sprinkle with fresh herbs such as rosemary, thyme, or parsley.
• Citrus zest: Add some lemon or orange zest for an extra layer of flavor and a bright, fresh presentation.
• Warm: Gently warm the olives in a pan with some olive oil, garlic, and additional paprika for a cozy, aromatic treat.
• Salads: Add them to salads for a burst of flavor and color. They pair well with leafy greens, feta cheese, and vinaigrettes.
• Tapas: Include them in a tapas platter with other Spanish delicacies like chorizo, manchego cheese, and almonds.
• Antipasti: Serve as part of an antipasti platter with an assortment of meats, cheeses, and roasted vegetables.
• Pasta: Toss them into pasta dishes for an extra kick of flavor.
• Pizza: Use them as a topping on pizzas, pairing well with ingredients like arugula, goat cheese, and roasted peppers.