2 x 260g Whole Manzanilla Olives

Product Information

Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. The process involves lye-curing in an oxygenated solution, that takes approximately 24 hours instead of six to eight weeks, and treatment with ferrous gluconate that fixes the black color. Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering.

Pitted green manzanilla olives, natural lemon, water, salt, acidulant (citric acid, vinegar), antioxidant (ascorbic acid), preservative (potassium sorbate).We work directly with artisan Spanish food producers from the heart of rural Spain, using only the very best and freshest ingredients to create food bursting with traditional flavours and authenticity. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.

The Mediterranean area soil and phenological events has proven to be ideal for Manzanilla, but other areas also cultivate the variety. Green manzanilla olives, water, salt, preservative: E202, antioxidant: E300 and acidity regulator: citric acid.These olives are the classic Spanish Manzanilla olives that are served all over Spain, along with a beer or a glass of wine and a tapa. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included.

Manzanilla trees are pest and disease resistant, self-pollinating, and cold hardy to at least 12 degrees [ clarification needed]. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Conde-Innamorato, Paula; Arias-Sibillotte, Mercedes; Villamil, Juan José; Bruzzone, Juliana; Bernaschina, Yesica; Ferrari, Virginia; Zoppolo, Roberto; Villamil, José; Leoni, Carolina (2019).

They fruity olives are very versatile and can be eaten alone or used to complement a wide range of dishes.

Curing is a process to remove bitter phenolic compounds that include oleuropein and ligstroside found in the flesh and skin. 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. With an exquisite but not overpowering flavour, it has a soft and firm texture, providing you a flavourful Spanish experience. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement.The "California black-ripe" curing method, developed circa 1905–1910, [9] has led to the Manzanilla variety mainly being used for canned black olives. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking. Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments.