This olive variety is primarily cultivated in the region of Andalusia, specifically around the city of Seville. It is one of the largest olive varieties in terms of size and is primarily used for table olives.
Sevillano olives have an elongated oval shape and a bright green color when harvested at the right stage of maturity. They have a firm and crunchy texture with a relatively low oil content compared to other olive varieties. The flavor of Sevillano olives can vary, ranging from mild and buttery to slightly bitter and tangy, depending on the processing methods used.
These olives are typically harvested when they are green and undergo various processing techniques to reduce their inherent bitterness. They are commonly brined or cured in saltwater, which helps to mellow their flavor and enhance their taste. Sevillano olives are often enjoyed as table olives, either on their own or as a component in various dishes and salads.
Although Sevillano olives are not as commonly used for olive oil production due to their lower oil content, they are occasionally pressed to extract a small amount of oil, which is used for culinary purposes. This olive variety has gained popularity for its large size, unique taste, and versatility in culinary applications. It is often associated with traditional Spanish cuisine and is enjoyed by olive enthusiasts around the world.
Sevilliano is a popular variety of olives and its name is widely known both in Spain and internationally. Wait a minute, what name? Sevilliano?
Good question. Actually, the name Sevilliano is only used in its homeland, the province of Seville. This olive variety is called by other names in other regions and countries. There are plenty to choose from and here are just a few of them:
Callosina, Callolina, Cornicabra Blanco, Cornicabra Parda, Cornicabra Parda de Villena, Picúa, Yeclana, Campanil, Campanillo, Campanita, Campanita de Ecija, Manzanilla, Manzanilla Real, Manzanilla Cordobés, and Sevillano, Caspolina, Gordal Sevillana, Basta, Sevillana de Caspe, Gordal Sevillana, Branquita, Forna, Manzanera, Manzanet, Manzaneta, Manzanilla de la Rivera, Mochonenca, Vall de Gallinera, Vall de Gallinera, and Vall de Gallinera, Villalonga, Manzanilla Prieta, Bolondo, Manzanilla Basta, Manzanilla Negra, Manzanilla Serrana, Manzanilla Cordobí, Manzanilla Fino, Morisca, Perillo, Perito, Picudo, Varetuda, Pico Limón, Pico Limón de Grazalema, Morisca, Manzanilla del Piquito, Pico Cuervo, Nevadillo de Madridejos, Sevillano de Jumilla, Villalonga…
Kind of embarrassing, isn’t it? Everyone knows you, but no one knows your real name and no one knows that the one they know is the same one everyone else knows, but they don’t know that they know exactly the one everyone knows. Well, you get the idea: do not be like Sevilliano. Never be shy, speak your name loudly and proudly everywhere, so that no one tries to promote their name, exploiting your good reputation.
