04 Apr Dirty Martini with Gordal Olives

Dirty Martini with Gordal Olives: When the Olive Makes the Cocktail

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 real secret to a next-level Dirty Martini isn’t just the gin, the vermouth, or even the splash of brine? It’s the olive.

Not Just Any Olive – The Gordal

Say hello to the Gordal olive, one of Spain’s most prized olive varieties. Our Gordal olives come from Puente Genil, Córdoba, a town in Andalusia with a long-standing olive-growing tradition. The name “Gordal” literally means “the fat one” in Spanish—and it’s no exaggeration. These olives are big, bold, and incredibly juicy.

What makes Gordal olives so special? Unlike other varieties, they have a low oil content, which means they’re not grown for oil, but for pure enjoyment—especially at the table or in a cocktail. Their firm texture and mild, buttery flavor make them ideal for enhancing a Dirty Martini without overpowering it.

A Spanish Twist on a Global Classic

Replacing the usual olive with a Gordal isn’t just a detail—it’s a game-changer. It brings depth, richness, and personality to the drink, adding a subtle nod to Spanish excellence and artisanal tradition.

At Olmeda Orígenes, we work closely with small producers in Puente Genil who harvest and cure these olives following traditional methods. The result: an olive that’s not only beautiful in size, but also rich in flavor and culture.

So whether your Martini is shaken or stirred, if you want to elevate your cocktail with authenticity and character, Gordal is the way to go.