The traditional cultivation systems have a steady but lower yield than is commercially viable, so newer alternative cultivars are sought that can be adapted to different geographical areas and mechanized harvesting.

Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate). They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes. The ideal size for everyday home use, these pitted Spanish Manzanilla Olives are one of the world’s most abundant olives; they originated in Sevilla, Spain.It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Canned Manzanillo olives are either green in colour (like those in the above picture) or the popular black coloured variety that is manufactured using the "California black-ripe" curing method. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food! Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments.We work directly with artisan Spanish food producers from the heart of rural Spain, using only the very best and freshest ingredients to create food bursting with traditional flavours and authenticity. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass. Louisiana State University Ag Center has been performing field evaluations on fifteen varieties near Hammond [18] and the Manzanilla has shown as one variety that could be cultivated south of the I-10/I-12 corridor for small crops or as ornamental trees. Conde-Innamorato, Paula; Arias-Sibillotte, Mercedes; Villamil, Juan José; Bruzzone, Juliana; Bernaschina, Yesica; Ferrari, Virginia; Zoppolo, Roberto; Villamil, José; Leoni, Carolina (2019). There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual.

While it still takes until its fifth year to bear fruit and alternates every other year in fruition, the Manzanilla tree compensates with its volume per tree. Table olives can be whole with the pit in, pitted and stuffed with pimentos, garlic, peppers, or almonds, or sliced. Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin.If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. The Arbequina, Arbosana, Frantoio, Manzanilla, Mission, Pendolino, and Picual are grown but the Pendolino is a poor performer and planted to pollinate the Manzanilla. The process involves lye-curing in an oxygenated solution, that takes approximately 24 hours instead of six to eight weeks, and treatment with ferrous gluconate that fixes the black color. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives.

This process lasts up to 10 hours, then followed by a thorough rinsing and finished by a brine fermentation that can last up to three months. Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards".

With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience. The "California black-ripe" curing method, developed circa 1905–1910, [9] has led to the Manzanilla variety mainly being used for canned black olives.