Olive Manzanillo
The Manzanillo olive is one of the most popular and versatile olive varieties grown around the world, particularly favoured for its excellent flavour and high oil content. It originates from Spain and is well-suited to Australian climates. Although Olives are self-fertile, all will benefit from having multiple plants to maximise fruit production
Manzanillo olive produces medium-sized fruit that is oval-shaped, with a bright green hue that matures to a beautiful dark purple when ripe. Known for its rich, slightly nutty flavour, the Manzanillo is commonly used for table olives and is also excellent for oil production.
This variety is a small to medium-sized tree, typically reaching heights of around 3 to 4 meters. It has a bushy habit and is drought-tolerant once established, making it suitable for various planting conditions.
All Olives prefer a well draining soil proving adequate moisture during flowering and fruit set. Staking when the plant is young will be beneficial. Fertilise with a high nitrogen fertiliser in autumn and spring.
Olives can be harvested in the late autumn to early winter months once they have reached their desired ripeness. They can be enjoyed fresh, or cured and brined to enhance flavor. The oil extracted from Manzanillo olives is of high quality, known for its smooth finish and green, fruity notes.
Manzanillo olives are versatile in culinary applications. They can be used in tapenades, salads, or as a flavourful garnish. Additionally, the oil produced from these olives is a staple in Mediterranean dishes and provides health benefits associated with olive oil consumption. High in anti-oxidants, olive oil reduces bad cholesterol and increases good cholesterol. For oil production pick olives when a good dark colour, for pickling pick when changing from green to greenish-yellow colour.
Check our expert advice page All about Olives, on for so much more on the caring for your Olive.
Olea europaea ‘Manzanillo’
The Manzanillo olive is one of the most popular and versatile olive varieties grown around the world, particularly favoured for its excellent flavour and high oil content. It originates from Spain and is well-suited to Australian climates. Although Olives are self-fertile, all will benefit from having multiple plants to maximise fruit production
Manzanillo olive produces medium-sized fruit that is oval-shaped, with a bright green hue that matures to a beautiful dark purple when ripe. Known for its rich, slightly nutty flavour, the Manzanillo is commonly used for table olives and is also excellent for oil production.
This variety is a small to medium-sized tree, typically reaching heights of around 3 to 4 meters. It has a bushy habit and is drought-tolerant once established, making it suitable for various planting conditions.
All Olives prefer a well draining soil proving adequate moisture during flowering and fruit set. Staking when the plant is young will be beneficial. Fertilise with a high nitrogen fertiliser in autumn and spring.
Olives can be harvested in the late autumn to early winter months once they have reached their desired ripeness. They can be enjoyed fresh, or cured and brined to enhance flavor. The oil extracted from Manzanillo olives is of high quality, known for its smooth finish and green, fruity notes.
Manzanillo olives are versatile in culinary applications. They can be used in tapenades, salads, or as a flavourful garnish. Additionally, the oil produced from these olives is a staple in Mediterranean dishes and provides health benefits associated with olive oil consumption. High in anti-oxidants, olive oil reduces bad cholesterol and increases good cholesterol. For oil production pick olives when a good dark colour, for pickling pick when changing from green to greenish-yellow colour.
Check our expert advice page All about Olives, on for so much more on the caring for your Olive.
Olea europaea ‘Manzanillo’
The Manzanillo olive is one of the most popular and versatile olive varieties grown around the world, particularly favoured for its excellent flavour and high oil content. It originates from Spain and is well-suited to Australian climates. Although Olives are self-fertile, all will benefit from having multiple plants to maximise fruit production
Manzanillo olive produces medium-sized fruit that is oval-shaped, with a bright green hue that matures to a beautiful dark purple when ripe. Known for its rich, slightly nutty flavour, the Manzanillo is commonly used for table olives and is also excellent for oil production.
This variety is a small to medium-sized tree, typically reaching heights of around 3 to 4 meters. It has a bushy habit and is drought-tolerant once established, making it suitable for various planting conditions.
All Olives prefer a well draining soil proving adequate moisture during flowering and fruit set. Staking when the plant is young will be beneficial. Fertilise with a high nitrogen fertiliser in autumn and spring.
Olives can be harvested in the late autumn to early winter months once they have reached their desired ripeness. They can be enjoyed fresh, or cured and brined to enhance flavor. The oil extracted from Manzanillo olives is of high quality, known for its smooth finish and green, fruity notes.
Manzanillo olives are versatile in culinary applications. They can be used in tapenades, salads, or as a flavourful garnish. Additionally, the oil produced from these olives is a staple in Mediterranean dishes and provides health benefits associated with olive oil consumption. High in anti-oxidants, olive oil reduces bad cholesterol and increases good cholesterol. For oil production pick olives when a good dark colour, for pickling pick when changing from green to greenish-yellow colour.
Check our expert advice page All about Olives, on for so much more on the caring for your Olive.
Olea europaea ‘Manzanillo’