Manzanilla olives are grown mainly in Seville and Huelva (“manzanilla olive from Seville”) and in Extremadura (“manzanilla olive from Caceres”), and worldwide in the United States, Portugal, Argentina, Australia and Israel.
Its main use is as a table olive as an aperitif, but we can find some high-quality olive oils on the market.
A green, shiny olive, balanced between spicy, bitter and sweet, very aromatic. It also has a medium oleic acid content and high palmitic and linoleic acid content, high quality and stability, and its polyphenol level is high.
Ideal for fried foods and fish such as cod. Also highly recommended for raw consumption to dress salads or as part of breakfast.
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