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. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking. 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. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass.

With over eleven million trees in Australia covering 35,000 hectares (86,000 acres) the Manzanilla has shown to adapt to the climate. The "California black-ripe" curing method, developed circa 1905–1910, [9] has led to the Manzanilla variety mainly being used for canned black olives. 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.

The Arbequina, Arbosana, Frantoio, Manzanilla, Mission, Pendolino, and Picual are grown but the Pendolino is a poor performer and planted to pollinate the Manzanilla. Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards". It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Learn more about the origin of our food, and the fascinating backstories which relate to true food heroes and artisanal production.

Manzanilla trees are pest and disease resistant, self-pollinating, and cold hardy to at least 12 degrees [ clarification needed]. 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. Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin.

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 an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience.