Manzanilla olives are one of the most abundant olives. They have their origin in Sevilla and Huelva (Spain), but are also grown in Extremadura, Portugal, the United States, Argentina, Australia and Israel. It´s usually served as eating olive (which means it´s rarely destined to olive oil production) and it´s usually hand-harvested as the mechanical harvesting methods can damage the olive tree. It´s a small olive, plump and meaty, and commonly stuffed with anchovies or peppers, skewered. It´s also the classic Martini olive. This manzanilla olives are purple (more mature than green olives but greener than black olives) whole, and conserved in brine with a very slightly anchovy flavour, despite no anchovies were used on their preparation.
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