Varieties
Olives varieties
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.
Manzanilla olive
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.
Hojiblanca olive
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.
Gordal olive
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.
The final presentation of the olives can be in different ways: whole, pitted, sliced or filled with different ingredients.
Olives can be tasted in numerous ways and in various formats. This versatility not only depends on the olive varieties and uses in the kitchen, but also on the way they are prepared in the production phase. Agrosevilla offers a range of preparations to satisfy different consumer tastes.
Whole
Olives can be tasted in numerous ways and in various formats. This versatility not only depends on the olive varieties and uses in the kitchen, but also on the way they are prepared in the production phase. Agrosevilla offers a range of preparations to satisfy different consumer tastes.
Pitted
They are olives from which the pit is extracted by means of pistons. The action of these pistons is what leaves the characteristic star-shaped hole in the olive.
Sliced
They are made from pitted olives. The slices are obtained thanks to a specific machine equipped with fine blades that align and cut the olives so that the thickness of the slices is always the same. Sliced olives, both green and black, are ideal for making pizzas, sandwiches, pasta recipes and sauces.
Filled
The green olives, once pitted, are filled with different ingredients. We export our olives to more than 75 countries around the world, so we have a wide variety of fillings, from the classic anchovies and peppers, to different types of cheese, almonds, salmon, garlic, onion, orange, lemon ... that are adapted to the local tastes of each country.