Exotic Gordal Olives


  • Gordal olives Papaya
  • Pineapple
  • Banana
  • Roast red capsicum preserved in oil and vinegar
  • Extra-virgin olive oil
  • Grated ginger
  • Torn fresh mint


  • Cut the papaya and pineapple into small cubes and combine them in a bowl with the olives.
  • Drain the capsicum and chop it finely.
  • Add it to the fruit mixture with the extra-virgin olive oil, ginger and mint, then set aside in the refrigerator to allow the flavours to develop.
  • Just before serving, halve the banana lengthways, slice and add it to the olive mixture. Serve immediately.

TIP: Try these olives as a mid-morning pick-me-up.

Related Tapas

  • Gordal Olives with Tomato, Capsicum, Coriander and Cumin
  • Green Olives with Inland Dressing