The Spanish Manzanilla Olive is one of the most abundant olives, originating in Sevilla, Spain. A green olive with a briny, nutty flavor, the Manzanilla Olive can often be found stuck with a toothpick in martini glasses around the world.
One of the most abundant of olives grown in the world, the Spanish Manzanilla originated in Sevilla, Spain, but is grown in many other provinces now due to its popularity.
The popularity of this olive tree began with its high yield of productivity. While it still takes until its fifth year to bear fruit and alternates years in fruition, the Manzanilla tree compensates with its volume per tree.
Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons.
Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. This process lasts up to 10 hours, then is proceeded by a thorough rinsing, followed by a brine fermentation that can last up to three months.
Gross Weight: 8.3Kg / Net Drained Weight: 4Kg / Can
Aceitunas Karina S.L. are located in Murcia and specialise in the production of traditional Spanish olives and pickles since 1975.