Highest Quality Extra Virgin Olive Oil, Manzanilla varity

Characteristics and properties of Manzanilla Olive Oils:

Analysis results of the current season:

Free Acidity (º)               0,24

Polyphenols (mg/kg)     594

Our Manzanilla olives are responsibly cultivated in a traditional family farm in Andalusia, where generations of expertise ensure the highest quality through sustainable farming practices.

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%.

Manzanilla Olive Oil properties

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. 

Uses of Manzanilla Olive Oil

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. 

Recommendations

• Keep the Olive Oil in a cool place, away from the light and from stong smells.
• Close the cap after using it.

IMPORTANT: Natural Olive Oil Filtration

Our olive oil is not artificially filtered - it naturally clarifies over time. Freshly pressed oil retains natural plant particles and sediments that provide more intense flavor and higher nutritional value.

The oil is stored in large stainless steal and inerted atmosphare tanks that protect it from oxidation and maintain maximum freshness. Only when dispensing to customers does the oil enter smaller containers, ensuring clients always receive the freshest product.

Seasonality: Unfiltered oil with natural sediments is available in the first half of the season (November-February). Later, the oil naturally clarifies but retains all its valuable properties.