Dirty Martini with Gordal Olives: When the Olive Makes the Difference
There are cocktails… and then there are icons.
The Dirty Martini has stood the test of time as a bold, elegant, and slightly provocative choice.
But what if we told you that the true secret to taking this classic to the next level isn’t just in the gin, the vermouth, or the splash of brine?
It’s in the olive.
Not Just Any Olive – The Gordal
Let us introduce you to the Gordal olive, one of Spain’s most prized varieties.
Originating in Andalusia, especially around Puente Genil (Córdoba), the name says it all: Gordal literally means “the fat one,” and it’s no coincidence.
Large, meaty, and juicy, it’s renowned for its firm texture and subtle yet rich flavor.
What makes it so special?
Its low oil content, which means it’s not used to make olive oil but rather cultivated exclusively for eating. That’s why it’s the perfect table olive… or in this case, the ideal olive for your Martini.
Unlike smaller or overly salty varieties, the Gordal brings balance.
Its size adds visual impact, its flavor stands up to the intensity of gin, and its firm texture turns each sip and bite into a curated experience.
A Spanish Touch for a Global Classic
Adding Gordal olives to your Dirty Martini isn’t just swapping a garnish—
it’s transforming the cocktail.
It’s elevating it from ordinary to exceptional, with a nod to Spanish tradition and authentic flavor.
At Olmeda Orígenes, we work closely with small producers who honor traditional harvesting and curing methods.
Our Gordal olives are hand-selected at peak ripeness to ensure texture, flavor, and authenticity.
Shaken or stirred, if you want your Martini to have character and elegance, Gordal is the perfect choice.
