Europe At Your Table - Gordal Olive, Garlic & Fresh Herb Pasta
In the world of European olives, we bow to the Queen, aka the Gordal olive. With this regal title, and literally translated to “The Fat One,” it’s no wonder we’ve fallen hard for versatile and delicious Gordal olives. Big, juicy, and with a firm and meaty bite, Gordal olives deliver everything, including a delicate, citrus-like flavour, elevating both the wholesome snack and midday meal to the next level.
What else makes these European olives standouts? Spain is the largest producer and exporter of table olives, with every 1 out of 2 olives consumed in Canada produced in Spain. With an abundance of nutrient-rich soil, it’s no wonder that Spain accounts for 16% of the world’s olive trees, and 30% of world exports. As we bite into these Gordal olives, we’re instantly connected with generations of tradition, a well-honed craft, and an opportunity to share a life full of flavour.
Finally, though commonly served as a table olive (see above for why Gordal olives are the perfect wholesome snack and appetizer), the Gordal olive is also an incredibly delicious and wholesome, meaty enhancement to any recipe. Here, we’ve taken a quick, light, fresh lunch idea, and notched up the flavour with the scrumptious Gordal olive. If the impressive size of the Gordal olive doesn’t have you immediately sold, consider the health benefits of this gorgeous green orb. It’s no wonder people are reaching for table olives when peckish. Visit www.olivesatyourtable.ca to learn more about nutritious and delicious European olives. What are you waiting for? Grab your Gordal olives and get ready for flavourful fun with the beauty of Spain.
Gordal Olive, Garlic & Fresh Herb Fettuccini recipe
ingredients
¾ cup Gordal olives
12 oz (3/4 lb) pasta of your choice
3 tbsp olive oil
2 garlic cloves, minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
3 cups baby arugula, roughly chopped
2 tbsp chopped fresh basil
2 tbsp freshly grated cheese
1 tbsp fresh lemon juice
Freshly grated cheese, to serve
directions
1. Finely chop Gordal olives. Place in a large serving bowl and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente. Reserve ¼ cup of the cooking water and set aside. Drain pasta well and add to the serving bowl with chopped olives.
3. In a small skillet, heat olive oil over medium heat. Add garlic, salt, pepper and crushed red pepper flakes. Cook for 1 minute, remove from heat and add to pasta and olives. Stir in arugula, basil, grated cheese and lemon juice. Add 2 tablespoons of the cooking water to loosen the sauce, toss until well combined. Add more cooking water, if needed. Serve with grated cheese
Go on, take your seat at the longest table in the world - one that unites Europe and Canada through the taste, quality and variety of olives from Spain. Visit www.olivesatyourtable.ca to learn more about how you can travel abroad without leaving your table.
*This article is in collaboration with European Olives.
