2 x 260g Whole Manzanilla Olives

Product Information

Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking. 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. With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience. Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives.

Manzanilla Cacereña" along with "Manzanilla de Sevilla" (a vecera variety) are found in high-density orchards. Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. The climate does not get cold enough for the trees to become dormant, but growers have put liquid CO 2 into the ground as a means to create dormancy. 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.If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

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. They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes.

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. Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin. These olives are the classic Spanish Manzanilla olives that are served all over Spain, along with a beer or a glass of wine and a tapa. 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.

With over eleven million trees in Australia covering 35,000 hectares (86,000 acres) the Manzanilla has shown to adapt to the climate. Manzanilla trees are pest and disease resistant, self-pollinating, and cold hardy to at least 12 degrees [ clarification needed].

It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. Learn more about the origin of our food, and the fascinating backstories which relate to true food heroes and artisanal production. The "California black-ripe" curing method, developed circa 1905–1910, [9] has led to the Manzanilla variety mainly being used for canned black olives. 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.

Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments. The Mediterranean area soil and phenological events has proven to be ideal for Manzanilla, but other areas also cultivate the variety. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual. Green manzanilla olives, water, salt, preservative: E202, antioxidant: E300 and acidity regulator: citric acid.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! 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.