Manzanillo is the most important Spanish cultivar. This tree’s olives are appreciated on the international markets for the recognizable shape of the fruit, the ease of removing the pit and for the excellent quality of the flesh.

Manzanillo olives are used for table olives and olive oil. Canned Manzanillo olives are generally black olives manufactured using the “California black-ripe” curing method.

This cultivar is a self-sterile variety, requiring a pollinator. It thrives in most average, slightly alkaline, well-drained soils, but it is highly adaptable. It is more productive when planted near another olive variety. Water deeply, regularly during first few growing seasons to establish an extensive root system. Once established, reduce frequency; tolerates drought. Shelter young plants from winter extremes.

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