The Manzanilla olive is grown mainly in the province of Seville, in southern Spain. In this area it occupies about 60,000 hectares, while in Badajoz, 30,000 hectares. It also has a presence in Huelva and other regions. It is one of the most international varieties of Spanish olives, prized for its flavor and excellent quality as a table olive, both for green seasoning in the “Spanish” or “Sevillian” style and for its black preparation.
Also known as Manzanilla de Carmona, Sevillana, Redondil, Romerillo, Chorrúo de Espiga or Larga, among many other names; This variety of olives blooms early and needs pollinators in areas where there are not many olive trees. This olive is very delicate when it comes to handling as well as in terms of pest resistance.
As a table olive it is of unbeatable quality. In Spain it is prepared green, and in other countries by oxidation. The pulp-bone ratio is high and it separates easily.
The oil from this variety of olives is a very accentuated green color. Although it is not very stable, it is highly appreciated, with attributes marked by bitterness versus sweetness. It has a medium oleic acid content, and instead it is higher in palmitic and linoleic acid.
