Only Manzanilla variety is used. Owing to its soft texture and thin homogeneous peel and the perfect balance of taste is best for green olives. The largest fruit size (caliber) is selected, therefore the olive retains its shape and does not crash much.
Dish preparation: ultimately best for salads and starters, main dishes ans soups as well. Very good and tasty as such.
Olives are a traditional product for many Mediterranean countries, and Spain is the olives leader. During centuries local farmers and peasants reached the heights of cultivation and selection of this small and tasty fruit. Moreover the preparation of black olives is called "Sevillian style".
Basically Andalusia is the best Mediterranean region to grow olives. The set of the soil and climate features and the area — its landscape, the windrose, the sun — give a unique taste and quality.
Manzanilla de Sevilla – in Spanish means “small apple”. One of the main varieties to produce table olives. Best for green and stuffed green olives as at maturity it keeps the uniform green color.
Place of growth: Grows at Sevilla province (Andalusia)
Details: mid size fruit, round shape. The surface is smooth, evenly tinted. Harvesting starts at mid September.
Features: Soft tender texture, taste without any bitterness.