With over eleven million trees in Australia covering 35,000 hectares (86,000 acres) the Manzanilla has shown to adapt to the climate. They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes. With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience. 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.

Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate).Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. Manzanilla Cacereña" along with "Manzanilla de Sevilla" (a vecera variety) are found in high-density orchards.

If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.The Mediterranean area soil and phenological events has proven to be ideal for Manzanilla, but other areas also cultivate the variety. Louisiana State University Ag Center has been performing field evaluations on fifteen varieties near Hammond [18] and the Manzanilla has shown as one variety that could be cultivated south of the I-10/I-12 corridor for small crops or as ornamental trees. Conde-Innamorato, Paula; Arias-Sibillotte, Mercedes; Villamil, Juan José; Bruzzone, Juliana; Bernaschina, Yesica; Ferrari, Virginia; Zoppolo, Roberto; Villamil, José; Leoni, Carolina (2019). Cold storage of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' mill olives from super-high density orchards".