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 40 years.
The sea of olive trees that extends through our fields offers different varieties of olives. Agro Sevilla produces three types of olives of the highest quality: Manzanilla, Hojiblanca and Gordal. Its meticulous process of cultivation, and its respectful elaboration, allow that these olives preserve all their properties and the best flavor.
Manzanilla olives are grown mainly in the province of Seville, in southern Spain. This is one of the most appreciated varieties for its flavor and excellent quality as table olives, both for green "Spanish" or "Sevillian" style as well as black.
Olives of the Hojiblanca variety owe their name to the silver color of the underside of the leaves of this type of olive tree, which gives it a characteristic metallic shine. This olive is grown mainly in Andalusia and its production is intended both for table olives and olive oil. The pulp of these olives is firm and consistent, so they are ideal for their preparation as black olives, since during the production process they maintain the characteristic texture of this variety.
Gordal olives are prized for their large size and their soft and meaty texture. Also known as "Gordal Sevillana", this variety is intended only for table olives, since the oil content of the fruit is scarce.
The approximate average weight of the fruit is 12 grams and its fat yield is 22%.
The Gordal olives are consumed whole, seasoned or stuffed and are a very healthy appetizer for their high nutritional value of vitamins and fiber.
The final presentation of the olives can be of different forms: whole, pitted, sliced or filled with different ingredients.
The olives can be tasted in numerous ways and in varied formats. This versatility depends not only on olive varieties and uses in the kitchen, but also on how to prepare them in the production phase. Agro Sevilla offers a range of preparations to satisfy the different tastes of consumers.
These are olives to which the pit is not extracted and they maintain the same shape as when they are picked from the olive tree. It is important to select and treat them with great care to avoid any kind of damage to the fruit, which affects the final image of the packaged product.
They are olives to which the pit is extracted by means of pistons. The action of these pistons leaves in the olives a distinctive hole in the shape of a star.
They are manufactured from already pitted olives. The slices are obtained with a specific machine provided 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 pizzas, sandwiches, pasta recipes and sauces.
The green olives, once pitted, are stuffed with different ingredients. We export our olives to more than 75 countries around the world, so we have a wide variety of stuffings, from the anchovy or red pepper classics, to different types of cheese, almond, salmon, garlic, onion, orange, lemon .. flavors for all the local tastes of each country.