The manzanilla olive oil variety is grown mainly in the provinces of Seville and Huelva (where it is called 'manzanilla sevillana olive') and in Extremadura (where it is known as 'alvellanina' or 'manzanilla cacereña olive'). Its cultivation is widespread worldwide in countries such as the United States, Portugal, Argentina, Australia and Israel.
Although its main use is for table olives as an aperitif, and oils of this variety are not very common, we can find some on the market with great quality and very characteristic notes in aromas and flavours.
The manzanilla olive tree is small in size, ideal for intensive cultivation. The fruit is medium-sized and rounded, weighing between 2 and 5 grams and straw-yellow in colour, with a high pulp/stone ratio and an acceptable oil content of around 20%.
It is an olive oil with an accentuated green colour and a shiny appearance, with a balance between spicy, bitter and sweet, very aromatic with a high green fruitiness, in which recognisable notes of apple, fruit salad, tomato and ripe banana can be appreciated.
It has a medium oleic acid content and high palmitic and linoleic acid content, high quality and stability.
It has a high level of polyphenols.
The olive oil obtained from the manzanilla olive is ideal for fried foods and for preparing hearty fish recipes such as cod. It is also a highly recommended olive oil for raw consumption as a salad dressing or as part of a good breakfast.
If you are interested in buying manzanilla olive oil, you can check our packaging and price here.
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