2 x 260g Whole Manzanilla Olives

Product Information

Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate). 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. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass.

Table olives can be whole with the pit in, pitted and stuffed with pimentos, garlic, peppers, or almonds, or sliced. 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. 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. Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives.

Manzanilla trees are pest and disease resistant, self-pollinating, and cold hardy to at least 12 degrees [ clarification needed]. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Conde-Innamorato, Paula; Arias-Sibillotte, Mercedes; Villamil, Juan José; Bruzzone, Juliana; Bernaschina, Yesica; Ferrari, Virginia; Zoppolo, Roberto; Villamil, José; Leoni, Carolina (2019).

Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin. 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. They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes. 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. 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.

With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience. Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons.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 ("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. Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards".