The Manzanilla, which translates to “little apple,” takes its name from its round shape and is favored as a table olive for its high flesh to pit ratio and pleasant flavor. Having a high oil content, Manzanilla are commonly cultivated for olive oil production as well. Typical of the Spanish region of Seville in Andalusia, the olives are harvested in September then rinsed with lye in a conventional curing process at Losada. While popular as a table olive, the delicate flavor of the Manzanilla makes for an excellent martini garnish as well.