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The "Manzanilla Fina" is one of the varieties that best fits the characteristics that are required for table olives. Nowadays it is exported all over the world for its unmistakable taste and proven quality. Likewise, the elaboration known as "Sevillian style", which is the most prepared worldwide, triumphs mainly. And it is that Seville is the main area of cultivation.
The IOC (International Olive Council) define the Manzanilla Fina as an excellent variety for table consumption, due to its exceptional qualities. It presents a good size and an appropriate shape. In addition, the relationship between pulp and bone is more than adequate. Its flesh is delicate, tasty and firm, while its fine skin makes it a delicious olive to eat. The small size of its pit and the absence of roughness favor its separation from the pulp, which facilitates its tasting.
The Pitted Olives, as its name suggests, are those to which the pit is extracted. However, they retain their original form almost intact. The extraction of the pit is carried out by punches that leave the characteristic mark in the shape of an asterisk. Also, the pit of the olive can be used as biomass.
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