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. Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass. 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.Manzanilla trees are pest and disease resistant, self-pollinating, and cold hardy to at least 12 degrees [ clarification needed]. Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons. 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.

They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes. 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. Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering.

Manzanilla Cacereña" along with "Manzanilla de Sevilla" (a vecera variety) are found in high-density orchards. Synonyms include Early Manzanillo, Romerillo, Redondil, Manzanillo Fino, Chorrúo de Espiga, Manzanilla olive, Manzanilla Rabuda, Common chamomile, Chamomile Basta, Chamomile of Carmona, Long, olive White Chamomile, Camomile of Two Sisters, and Varetuda. 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. Table olives can be whole with the pit in, pitted and stuffed with pimentos, garlic, peppers, or almonds, or sliced. If you’re looking for high-quality Spanish food and wine to create Traditional Spanish meals, Mediterranean-style dishes or Tapas at Home, we’re sure you’ll find what you’re looking for.

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". The "California black-ripe" curing method, developed circa 1905–1910, [9] has led to the Manzanilla variety mainly being used for canned black olives.Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. Manzanilla olives are dual-purpose medium to large drupe or stone fruit of the Olea europea tree, used as table olives and for olive oil production. Green manzanilla olives, water, salt, preservative: E202, antioxidant: E300 and acidity regulator: citric acid. 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.

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. With advancement of health benefits of the Mediterranean diet there has been a sharp rise in the consumption and use of olives and olive oil. 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.Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate). 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. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.