Manzanilla Olives

Manzanilla olives are a variety of olive originating from Spain, known for their smooth, firm texture and slightly bitter, salty flavor. They are typically harvested when green and then cured in brine, often with added herbs or spices. Many manzanilla olives are pitted and stuffed, commonly with pimento (a sweet red pepper paste), for a milder taste and appealing appearance.

Manzanilla olives are primarily used as a table olive, enjoyed on their own or as a garnish. In food manufacturing, they are frequently added to pickles, relishes, antipasto salads, and as a topping for pizzas and appetizers. Their briny flavor and firm texture also make them a popular choice for stuffing.

Manzanilla olives are generally recognized as safe (GRAS) by the FDA when used as food. They are a source of healthy monounsaturated fats and contain antioxidants. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated olives and their components, and the European Food Safety Authority (EFSA) has also assessed olive-derived compounds. Olives, particularly when brined, are high in sodium, which is a consideration for individuals monitoring their salt intake.