1964
Guindilla
#1
From a family market stall to bars all over Spain.
The spicy chilli marinade behind the flavour.
Our best-selling range in Australia.
OUR STORY
A bar classic, made by one family
Perelló started as a family stall selling olives at the market in 1964. Their recipe, a marinade with pickled guindilla chillies, gave the olives a gentle heat that made them a fixture in Spanish bars.
Today the same family recipe goes into every tin: big, meaty Gordal olives from Seville and smaller Manzanillas, pitted and ready to serve.
WHAT WE BRING
Gordal Reina, spicy
The queen olive from Seville: big, firm and meaty, pitted, with a gentle chilli heat.
Manzanilla, spicy
Medium, pitted and mild, slightly bitter. The one that disappears from the bowl first.
Cocktail, spicy
Perelló's spicy cocktail mix, a ready-made tapa straight from the tin.
FORMATS & SERVING
From the kitchen to the shelf
For kitchens
2 kg and 2.2 kg foodservice tins, and 600 g packs.
For delis & retail
150 g tins, in trays of 12 and 15.
Olives and a vermouth
A small bowl of Perelló Gordals, a glass of red vermouth over ice with a slice of orange, and a few crisps. The pre-lunch "vermut" ritual, ready in a minute.
Combine and you win
