Manzanillo is one of Spain’s finest varieties. It is also the most widely planted variety in Australian groves and, due to its productivity and high quality fruit, the most widespread variety in the world.

The flesh-to-pit ratio is superb (8.2:1), its flesh is an excellent texture and it is considered a ‘free-stone’ olive as the seed is very easy to remove from the flesh. This attribute makes it highly sought after by the processors of pitted and stuffed olives. The fruit are apple-shaped, light green-coloured and spotted with tiny whitish dots. They mature to a black colour with a hint of purple and are a medium size at 4.8g.

The tree has a low, spreading habit and while it is similar to many olives in that it can grow up to ten metres tall, most Manzanillo trees stay at around five metres for ease of management and harvesting.

With normal cultural care Manzanillo is a regular annual bearer with the fruit maturing early in the season. It has cropped well even in warm winter areas with little or no frost.

Manzanillo table fruit and oil are well accepted on both the Australian and International markets. It is considered by many to be the best dual purpose variety available.

While Manzanillo is considered to be one of the world’s outstanding table olives, it also produces a high quality oil and has a laboratory tested oil content of 20.3%..