2 x 260g Whole Manzanilla Olives

Product Information

Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate).

A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass. These olives are the classic Spanish Manzanilla olives that are served all over Spain, along with a beer or a glass of wine and a tapa.Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking. This process lasts up to 10 hours, then followed by a thorough rinsing and finished by a brine fermentation that can last up to three months. The traditional cultivation systems have a steady but lower yield than is commercially viable, so newer alternative cultivars are sought that can be adapted to different geographical areas and mechanized harvesting. A severe freeze can kill olive trees, so the best area is north of Laredo and southwest of San Antonio, in the region known as the Winter Garden.

While it still takes until its fifth year to bear fruit and alternates every other year in fruition, the Manzanilla tree compensates with its volume per tree. The process involves lye-curing in an oxygenated solution, that takes approximately 24 hours instead of six to eight weeks, and treatment with ferrous gluconate that fixes the black color. Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards".Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual. With advancement of health benefits of the Mediterranean diet there has been a sharp rise in the consumption and use of olives and olive oil. They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes. The ideal size for everyday home use, these pitted Spanish Manzanilla Olives are one of the world’s most abundant olives; they originated in Sevilla, Spain.

Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments. Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. Conde-Innamorato, Paula; Arias-Sibillotte, Mercedes; Villamil, Juan José; Bruzzone, Juliana; Bernaschina, Yesica; Ferrari, Virginia; Zoppolo, Roberto; Villamil, José; Leoni, Carolina (2019). If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

Manzanilla olives ("man-zah-nee-ya") or Manzanillo, also Manzanilla de Sevilla (in Spain), originally from the area of Seville, Spain, are sometimes referred to as Spanish olives but along with Arbosana, Arbequina, Cacereña, Hojiblanca, Empeltre, and Gordal there are over two hundred varieties grown in Spain as well as other areas. Louisiana State University Ag Center has been performing field evaluations on fifteen varieties near Hammond [18] and the Manzanilla has shown as one variety that could be cultivated south of the I-10/I-12 corridor for small crops or as ornamental trees. Manzanilla Cacereña" along with "Manzanilla de Sevilla" (a vecera variety) are found in high-density orchards.

The "California black-ripe" curing method, developed circa 1905–1910, [9] has led to the Manzanilla variety mainly being used for canned black olives.

And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience.