Olives

Gordal: Also known as the queen olive and the Sevillano, is a firm, plump green olive. Because of its size, the gordal is a favourite before the meal, especially when served with cocktails.
Ligurian: from the Italian Riviera, these are black, small, and high in oil, with a delicate sweet flavour. Sicilian: Green vibrant green, large, fleshy olives prepared in the traditional Sicilian manner, using water and Mediterranean Sea salt, giving them a subtle, buttery olive flavour and meaty texture. They contain no
artificial ingredients or preservatives and must be refrigerated and used within a few days of purchase.