Manzanilla olive from Seville

Know its characteristics:

The Manzanilla Sevillana, once cooked and fermented, acquires a straw yellow color. Its soft and delicate flavor is appreciated by all. Once in the mouth, it is not as soft as other olives such as Carrasqueña, and its texture is smooth, firm. Its remarkable proportion of meat versus bone means that when you bite it you don’t find the bone very close, and that it also separates easily. Its fiber content is discreet enough to be barely perceived, unlike the hojiblanca. Its oil content is moderate, without it taking center stage as with the verdial. Its final balance between oils, fibers and bone ratio, makes it a favorite olive for many to consume at the table.
The Olea europaea pomiformis, or what is the same, the Manzanilla olive from Seville or Sevillana, is perhaps the olive variety that, grown in the Guadalquivir basin, has been developed giving the best aesthetic, flavor and texture characteristics. The organoleptic properties of these varieties are wide and favorable, there are numerous studies that corroborate the splendid adaptation of these varieties to their destination at the table.

The IOC (International Olive Council) praises the excellent qualities of the Manzanilla Sevillana Olive, highlighting its good size and proper shape, together with the harmonious relationship between pulp and bone.

Agronomic data

FRUIT DESCRIPTION Units
Size Medium 5
Form Globose 3
Color Light green
Notoriety of the lenticels Weak 3
Symmetry in position A Symmetric 1
Symmetry in position B Symmetric 1
Position of the máximum diameter Central 2
Shape of the apex in position A Round 2
Shape of the apex position B Round 2
Mucrón Absent 1
Position of the pistil scar Central 1
Shape of the base in position A Truncated 2
Shape of the base in position B Truncated 2
Penducular cavitiy B Width 7
Penducular Cavity shape Circular 1
Penducular Cavitiy depth Deep 7
Section shape Circular 1
Weight 4,6 gr/unit. aprox.