The origin of the variety of Manzanilla Cacereña olive is probably the North of Cáceres, where it has been cultivated traditionally.
This variety is versatile, with mixed use, both for table olives and for oil production.
In addition to the main name of this olive tree, Manzanilla Cacereña, depending on the area of Extremadura, can be called different names:
Avellanina, Blanca Cacereña, Cacereña, Carrasqueña, Costaleña, Manzanilla, Bold, Round and within Portugal “Azeiteria” or “Negrinha”.
The olive variety Manzanilla Cacereña, covers some 60,000 hectares, within the Spanish territories of Ávila, Badajoz, Cáceres, Madrid and Salamanca.
Curiosities: Cáceres with about 50,000 hectares has around 80% of the total cultivated area. The Olivo Manzanilla Cacereñareceives the name of its apple shape “Manzanilla” and the last name of its place of origin “Cacereña”.
Characteristics of the Manzanilla Cacereña Olive Tree
Manzanilla Cacereña is an olive variety of of great rusticity, capable of producing in poor lands in nutrients, sandy and of acidic PH (Under 5).
Its cultivation in the north of Cáceres dates back to the 15th century where the Manzanilla Cacereña variety continues to be cultivated. This Olive variety can be used both for table (black and green olive varieties) and to produce an oil of excellent quality.
In the province, olive growers usually sweeten the soda olives and dress them for self-consumption.
Productivity: Manzanilla Cacereña is a variety precocious and productive, can be obtained in fresh dry land, maximum productions of the order of 10,000 kg/ha under optimal cultivation conditions (Controlled deficiencies and absence of drought).
Regularity of bearing: It is a variety of elevated win. This is due to its great capacity for setting and formations with a large number of small-medium sized fruits. Olives, if not picked up soon, reduce floral induction and favor the alternation of years of great harvests, with others with hardly any production.
Flowering: Manzanilla Cacereña olive tree is a variety of early flowering and great ease of setting.
Vigor and bearing of the tree: the Manzanilla Cacereña olive tree plant is low vigor and open bearing.
Plantation framework: supports plantations in medium-high density frames, 300 to 400 olive trees per hectare.
Leaf: The leaf of the variety of Manzanilla Cacereña olive is medium length and lanceolate.
Diseases: You have medium resistance to Repilo and the olive fly, key aspect for its traditional cultivation in the rainy areas of the North of Cáceres. Manzanilla Cacereña has a low tolerance at Tuberculosis and Verticillium . Limestone and dry soils do not do well for this olive variety.
Multiplication: Traditionally it has been multiplied by stake. In nurseries it is multiplied by nebulization.
Manzanilla Cacereña olive, morphological characteristics
Maturation: the olive variety Manzanilla Cacereña is ripening early
Size: The fruit of the olive tree Manzanilla Cacereña is medium size , with a weight of 3 to 4 grams.
Shape: The Manzanilla Cacereña olive has rounded or ovoidal shape.
Skin color: The Manzanilla Cacereña olive is ripe when it reaches the black color.
Pulp: Camomile Cacereña has a pulp / bone ratio high.
Peduncle: The peduncle of the Manzanilla Cacereña olive is medium size .
Yield: The Manzanilla Cacereña olive has a very low yield of oil. The fatty performance is low, due to this, the most of the production is dedicated to table olives. If we compare it with the variety of Picual olive, the yield per kg collected is approximately half of Picual.
Collection: Manzanilla Cacereña is harvested more easily than other varieties, having low resistance to shedding.
Uses: The Manzanilla olive variety has a mixed use, both for table olives and for oil production.
Its main use is for table olives, for oil the crop is of low profitability if we compare it with other varieties.
Currently with the extra-early collection and Premium oils you can get more acceptable returns.
Curiosities of Manzanilla Cacereña olive oil
A part of the highest quality production (Manzanilla Cacereña Extra Virgin Olive Oil) is harvested during the table olive campaign (in green). Manzanilla Cacereña olives discarded by selection machines (no commercial size), are ground to extract their scarce oil. You get a very aromatic extra virgin olive oil. The EVOO produced, is demanded by the Italians, who use it to mix with their olive oils.
Taste: The Manzanilla Cacereña Oil is considered Good- Excellent, depending on the date of collection, its quality may vary. The aroma of Manzanilla Cacereña oil is fruity, both ripe and green fruit, banana, tomato, herb, apple… Also, thanks to its average levels of spicy and bitterness, is an oil of mild and very pleasant taste.
Properties: The Manzanilla Cacereña oil has a high percentage of oleic acid (70%).
The extra virgin olive oil that is extracted from this variety has a High stability, due to its antioxidant composition.
We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.