A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped. When fully matured, the color is deep bluish-black. It is brine-cured and has firm textured meat providing a slight almond flavor and may be a little bitter or smoky tasting. Generally pitted, this olive is often stuffed with garlic or pimento and is the olive most commonly seen in food stores. It is served as an appetizer, a garnish for alcoholic beverages, or as an unstuffed olive added to breads. The Manzanilla olive is also known as a Manzanillo or the Spanish olive.
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