Manzanilla Cacereña" along with "Manzanilla de Sevilla" (a vecera variety) are found in high-density orchards. They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes.

Manzanilla olives ("man-zah-nee-ya") or Manzanillo, also Manzanilla de Sevilla (in Spain), originally from the area of Seville, Spain, are sometimes referred to as Spanish olives but along with Arbosana, Arbequina, Cacereña, Hojiblanca, Empeltre, and Gordal there are over two hundred varieties grown in Spain as well as other areas. Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments. 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.Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards". Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate). Learn more about the origin of our food, and the fascinating backstories which relate to true food heroes and artisanal production. With over eleven million trees in Australia covering 35,000 hectares (86,000 acres) the Manzanilla has shown to adapt to the climate.

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.Conde-Innamorato, Paula; Arias-Sibillotte, Mercedes; Villamil, Juan José; Bruzzone, Juliana; Bernaschina, Yesica; Ferrari, Virginia; Zoppolo, Roberto; Villamil, José; Leoni, Carolina (2019). Table olives can be whole with the pit in, pitted and stuffed with pimentos, garlic, peppers, or almonds, or sliced. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. A severe freeze can kill olive trees, so the best area is north of Laredo and southwest of San Antonio, in the region known as the Winter Garden. 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.

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. 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.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. 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.