Definition

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Manzanilla de Sevilla

塞维利亚小苹果 /sāi wéi lì yǎ xiǎo píngguǒ/

Olive olils | n. phr.

an olive tree variety of low robustness, open bearing, average crown density and elliptical-shaped leaves, characterized sensitivity to olive leaf spot, verticillium wilt, olive knot and olive fly, average cropping precocity and high productivity; its fruits show high resistance to detachment, which hampers mechanized harvest.

Example

The numerous higher oil extraction results for Manzanilla de Sevilla trees supplied by Olives Australia to a number of states show the variety to be quite capable of producing 15-20% of quality oil through a standard extraction machine.

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Additional information

the "Manzanilla de Sevilla" variety ranks 5th in importance (surface x 1000 ha) in Spain. It is the most internationally widespread variety due to its productivity and the quality of the fruit. It is grown in the provinces of Badajoz and Sevilla/Seville. The term was adopted in order to differentiate this variety from the other 17 varieties having the same generic name.

Olive olils | n. phr.

the olive fruit from the namesake variety, characterized by its being very weighty and having a spherical shape, a rounded apex with no nipple, black colour when ripe, average fat yield, and dual purpose variety.

Example

Manzanilla Olives are grown around the world, practically in any country that grows olives. They are cured in brine, and available in many forms: pitted, unpitted, stuffed, sliced, etc.

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Olive olils | n. phr.

olive oil manufactured with olives from the namesake variety, characterized by a barely sweet, fruity, markedly bitter and pungent taste, with average oleic acid content, low linoleic acid content, average polyphenol content, and average stability.

Example

Manzanilla de Sevilla is another oil on the move. Known worldwide as a fat table olive, its green varietal oil is increasingly sought after.

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