2 x 260g Whole Manzanilla Olives

Product Information

Manzanilla trees are pest and disease resistant, self-pollinating, and cold hardy to at least 12 degrees [ clarification needed]. With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience. 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. We work directly with artisan Spanish food producers from the heart of rural Spain, using only the very best and freshest ingredients to create food bursting with traditional flavours and authenticity. The Arbequina, Arbosana, Frantoio, Manzanilla, Mission, Pendolino, and Picual are grown but the Pendolino is a poor performer and planted to pollinate the Manzanilla.

We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.With over eleven million trees in Australia covering 35,000 hectares (86,000 acres) the Manzanilla has shown to adapt to the climate.

Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering.The traditional cultivation systems have a steady but lower yield than is commercially viable, so newer alternative cultivars are sought that can be adapted to different geographical areas and mechanized harvesting. 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. 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.