Basic processes of

production and conservation

A compound called oleuropein that has to be removed before eating causes the natural bitterness of olives. This can be done through different processes.

Such processes are the expression of the traditional knowledge of the people from Sevilla.

The most commonly used methods are these two:

aceitunas estilo sevillano

Sevillian style

This well-known process, starts with the immersion of the olives in a diluted lye solution to remove the bitterness, before naturally fermenting with salty water. After some time they will be ready for consumption and conservation.

aceitunas preparadas por oxidación

Oxidation

This more recent process allows the green olives to mature more quickly by immersing them in brine and adding air (oxygen). In this way, green olives are transformed into black olives.

Other traditional methods used in Seville to treat olives are:

Aceitunas curadas en salmuera

Cured in brine

The olives are fermented naturally using only water and salt before being ready for consumption. This is perhaps the oldest of all the methods.

aceitunas preparadas por deshidratación

Dehydration

In order to dehydrate olives and turn them into pasas or prietas (traditional names), the olives are laid out to dry, covered with salt and pressed to remove the water along with the bitterness.

Manzanilla Olive exported more than 2.600.000 kg on table olives and more than 813.000 olive oil in 2017