Manzanilla
Olea europaea 'Manzanilla de Sevilla' · Fruit
Top 10 pairings
Manzanilla is the small, firm, rounded-oval green table olive of the Manzanilla de Sevilla cultivar — the classic Spanish "cocktail" olive, lye-cured Spanish-style to a crisp, mildly bitter, savoury fruit that is most often pitted and stuffed with pimiento, anchovy or almond. Bright yellow-green and meaty, with a high flesh-to-pit ratio, it is the workhorse of the world table-olive trade and the olive most people picture in a martini or a Spanish tapas dish.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one