Manzanillo Sevillana olive tree, is the variety of table olives par excellence.
The Manzanillo olive tree is very cultivated both in Spain and in other countries (Argentina, Australia, United States (Manzanillo Olive), Israel and Portugal).
In Spain, the Manzanillo de Sevilla olive variety has a surface close to 100,000 hectares. Sevilla, Badajoz and Huelva are the main producing provinces with 60,000, 30,000 and 4,000 hectares of olive grove Manzanillo.
Its cultivation is in decline against more versatile olive varieties such as Hojiblanca.
Curiosities: In Spain Manzanillo is grown without using pollinator varieties. In countries with less presence of other varieties, it is necessary to use pollinators to obtain adequate productions.
Names or synonyms: The olive tree Manzanillo Sevillana, receives several names, some with similarities to those of the variety of Manzanillo Cacereña olive. Carrasqueña, Early Manzanillo, Romerillo, Redondil, Manzanillo, Manzanillo Fino, Tang spike, olive Manzanilla, Manzanilla Rabuda, Common Manzanilla, Manzanilla Basta, Manzanilla of Carmona, Long, olive White Manzanilla, Manzanilla of Two Sisters, Varetuda.
Characteristics of the Manzanillo Olive Tree
The Manzanillo olive tree in Seville stands out for its good characteristics for table olives. In Spain it is mainly collected for green dressing, although they are used internationally for pickled in black (California style). It supports the sweetened with caustic soda process well.
Productivity: the variety of olive Manzanilla, is early and high production.
Regularity of bearing: Manzanillo de Sevilla has low regularity.
Flowering: the olive tree Manzanillo Sevillana has middle ages of flowering . Manzanillo pollen is of good quality (high germination capacity). In Spain it is not necessary to use pollinators, however, in isolated plantations in other countries cross-pollination is essential.
Vigor and bearing of the tree: the olive variety Manzanillo Sevillana has vigor under and open bearing. It adapts well to cultivation in intensive plantations.
Leaf: the olive tree Manzanillo of Seville has leaves of shape elliptical and medium size .
Diseases: It is considered sensitive to winter cold, root asphyxiation and iron chlorosis (in limestone soils). It is very sensitive to Verticillium, sensitive to tuberculosis, repilo and fly.
Multiplication: The Manzanillo Sevillana olive plant has medium rooting capacity.
Manzanillo olives, morphological characteristics
The Manzanillo olives are ideal for consumption in pickles.
It has very good taste, size and appearance characteristics.
Maturation: Manzanillo Sevillana produces ripening olives early.
Size: The Manzanillo olive tree has the olive of large size (higher than Hojiblanca).
Shape: Camomile of Seville has ovoidal shape and asymmetric.
Skin color: the Sevillana Manzanillo fine olive, reaches maturity the vinous red.
Pulp: The pulp/bone ratio is high. The pulp has the right size, is firm and of excellent quality, in addition, can easily detach from the bone. All these characteristics make the Manzanillo Sevillian internationally considered the table olive par excellence.
Yield: Olives from the Manzanillo olive tree in Seville have average yield (16-19%). The olives yield drops to 11% when it is harvested in October (Extra Virgin Olive Oil early harvest).
Collection: Manzanillo Sevillana olive tree has high resistance to detachment.
Uses: The main use of the Manzanillo olive in Seville is the table olive production.
Advantages: Highly appreciated as a table olive. High productivity
Disadvantages: It is quite sensitive to diseases.
Manzanillo Extra Virgin Olive Oil (EVOO)
Although the main use of the Manzanillo olives is for table, not all olives have the right size conditions and quality parameters for the dressing. Olives with defects and small size are ground to obtain a Extra Virgin Olive Oil appreciated for its good quality. 
There are also olive groves dedicated exclusively to the production of top quality oils and early harvest.
Taste: Manzanillo Extra Virgin olive oil is spicy and mild bitterness. The aroma is fruity and medium intensity, with aroma of tomato, almond and slightly fig.
Properties: Manzanillo olive oil is dense and stable, with great antioxidant capacity.
Recommended Reading
You can find more information on olive varieties for oil consumption and production:
Characteristics of Manzanillo Cacereña olive oil
Variety of Cornezuelo olive tree
Variety of Verdial olive from Badajoz
Warning
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.