Manzanillas are the most popular Spanish olives, and these are the highest quality available. Handpicked in Andalusia, pitted, and packed in an artisanal quality brine, the olives are naturally fermented and cured Sevillian style. Combine with a guindilla pepper and anchovy for the classic "Gilda" pintxo found in bars throughout San Sebastián.
The name manzanilla, meaning “little apple” in Spanish, comes from the olives shape. While you’ll find a variety of table olives served throughout Spain, this variety is the most ubiquitous, thanks in part to the high volume taken from each tree, and in part to the crisp, nutty flavor.