Manzanilla Cacereña olive oil (uses, properties, price...)

Manzanilla Cacereña olive oil, Manzanilla EVOO, Manzanilla olive oil Manzanilla olive oil is extracted from the olives produced by the variety of Manzanilla Cacereña olive tree.

It is a very appreciated oil and of excellent quality when it is harvested early.

Curiosities: The price of Chamomile oil is usually higher than that of more common oils such as Picual, Arbequina, Hojiblanca…

The low fatty performance of olives Manzanilla Cacereña (10-12%) also influences these prices, which need to be higher to maintain the profitability of the olive grove.

Characteristics of Manzanilla olive oil

The taste, composition and organoleptic characteristics of Manzanilla oil may suffer certain variations. The date of collection, the weather and pests… Although the incidence of the olive fly and fungi is less than that of other olive varieties.

The Manzanilla Extra Virgin olive oil extracted by mechanical and temperature controlled procedures has qualities to captivate the most demanding palates.

Its itching and bitterness in perfect balance with the sweet, join in the mouth to pleasant herbaceous aromas (olive leaf, artichoke, freshly cut grass, tomato…) and ripe fruits (apple, banana…)

In time and high quality will have a characteristic sweet touch, slight bitterness and some spicy presence in the throat.

The olive oil color is a bright green appeal when the olives produced by the Manzanilla Cacereña olive tree are harvested early.

Chemical composition of Manzanilla olive oil

The chemical composition of Manzanilla olive oil may undergo certain variations depending on the cultivation area, exposure to the weather, date of collection…

70-80% Acid Oleico. Very high

9-14% Acid Palmitic.

6-10% Acid Linoleic.

2-3% Acid Stearic.

0.7% Acid Linolenic (Omega 3)

Polyphenols: 200, low amount.

Stability: high- very high, 35 hours at 120ºC, slightly lower in Manzanilla a Picual oil and Cornicabra.

Antioxidants (Polyphenols in ppm): High-very high, 400.

Stability (hours at 98ºC): 92

The composition of Manzanilla Cacereña olive oil gives it an excellent ability to resistance to oxidation. Thanks to this, it can be preserved if it is protected from light and high temperatures for several years.

What is Manzanilla olive oil used for?

Manzanilla EVOO is recommended for the following uses:

Its use to dress salads, enhances and improves the flavor of vegetables, cheering and salad dishes.

Fritters, Manzanilla Cacereña olive oil is a good olive oil for frying, it remains stable at high temperatures for an important period of time.

Thanks to its organoleptic characteristics, this oil brings a pleasant flavor to the dishes that go through the pan.

Exquisite to make mayonnaise homemade.

Good for rice and cod stews, squid, legumes…

Very suitable for raw consumption for breakfast (toast of tomato and ham ).

PDO containing Manzanilla oil

The oil obtained from the Chamomile variety is protected by the following protected designations of origin.

PDO Gata-Hurdes

The PDO Oil of Gata-Hurdes, located north of the province of Cáceres, produces a EVOO dense and very resistant to rancidity. Its fat composition stands out for its high percentage of Oleic acid (75%) and Linoleic. The reference variety in the oil produced by this PDO is Manzanilla Cacereña.

Price of Chamomile oil

The liter of Manzanilla Cacereña EVOO is in the following range of prices

Currently (2017), the sale price of Manzanilla extra virgin olive oil is priced between 5.5 and € 10. Premium olive oils of the Manzanilla variety can be purchased at prices of between € 14 and € 40 per liter.

The purchase prices for olive oil may suffer significant annual fluctuations. This is due to factors such as crop estimates and world demand for olive oil.

Websites of cooperatives and oil mills where to buy olive oil (Manzanilla Cacereña, Arbequina, Picual, Cornicabra, Hojiblanca, Picudo ...)

Manzanilla olive oil