Not all olives are the same; Agro Sevilla is well aware of this and for that reason, we have been growing only the best olive varieties for more than 30 years.
The Manzanilla olive is grown mainly in the province of Seville, in southern Spain. It is one of the most popular varieties because of its taste and its remarkable quality as a table olive. These olives can be prepared as green olives dressed in the “Spanish” or “Seville” style and also in the “Californian” style. They are also grown in the US, where they are known as “Manzanillo” olives, in South America, and in other Mediterranean countries.
The Hojiblanca olive owes its name to the silvery appearance of the back of the olive leaf, which gives it its characteristic metallic glint. This olive is grown mainly in Andalusia, sold as table olives, and also used to make olive oil. The flesh of these olives is firm and consistent, which makes them ideal for preparing as black olives, since this variety maintains its characteristic texture during the production process.
The Gordal olive is highly prized due to its large size and soft, meaty texture. This variety, also known as the “Gordal Sevillana”, is only used as a table olive, since the fruit contains very little oil.