Pitted Manzanilla Olives.

The ideal size for everyday home use, these pitted Spanish Manzanilla Olives are one of the world’s most abundant olives; they originated in Sevilla, Spain. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in Martini glass.

The high yield of the Manzanilla olive tree goes some way to accounting for its popularity. While it still takes until its fifth year to bear fruit and alternates every other year in fruition, the Manzanilla tree compensates with its volume per tree.

Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons.

Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. This process lasts up to 10 hours, then followed by a thorough rinsing and finished by a brine fermentation that can last up to three months.