2 x 260g Whole Manzanilla Olives

Product Information

The Mediterranean area soil and phenological events has proven to be ideal for Manzanilla, but other areas also cultivate the variety. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass.

Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. Table olives can be whole with the pit in, pitted and stuffed with pimentos, garlic, peppers, or almonds, or sliced. 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. Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons.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. The Arbequina, Arbosana, Frantoio, Manzanilla, Mission, Pendolino, and Picual are grown but the Pendolino is a poor performer and planted to pollinate the Manzanilla.

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

They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes. Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin.