At Agrosevilla, for more than 40 years, we have grown only the best varieties of olives.
The olive groves that extend through our fields offer different varieties of olives. Agrosevilla produces three types of olives of the highest quality: Manzanilla, Hojiblanca and Gordal. Its meticulous cultivation process, and its respectful elaboration, allow these olives to preserve all their properties and the best flavor.
The Manzanilla olive is grown mainly in the province of Seville, in southern Spain. It is one of the varieties most appreciated for its flavor and excellent quality as a table olive, both for the “Spanish” or “Sevillian” style green dressing and for its preparation in black.
The Hojiblanca olive variety owes its name to the silvery appearance of the underside of the olive leaves, which give it a characteristic metallic shine. This olive is grown mainly in Andalusia and its production is intended both for consumption as table olives and for obtaining olive oil. The pulp of these olives is firm and consistent, which is why they are ideal for their preparation as black olives, since during the production process they maintain the characteristic texture of this variety.
The Gordal olive is highly appreciated for its large size and its soft and fleshy texture. Also known as “Gordal Sevillana”, this variety is intended solely for consumption as table olives, since the oil content of the fruit is low.
The approximate average weight of the fruit is 12 grams and its fat yield is 22%.
Fat olives are eaten whole, seasoned or stuffed and are a very healthy snack due to their high nutritional content of vitamins and fiber.