"Manzanilla" Olives
The Manzanilla is Spain's most classic table olive — bright green, firm-textured and mildly nutty, with the kind of clean flavour that pairs effortlessly with almost anything. Grown in Andalusia and meticulously prepared by Aceitunas Bravo in the Guadalhorce valley of Málaga, these are the olives you'll reach for again and again.
A staple of the Spanish tapas tradition and an essential addition to any cheese or charcuterie board, the Manzanilla is proof that some classics never need reinventing.
Ingredients
Manzanilla olives, water, salt, garlic and herbs. Acidity regulator: lactic acid. Antioxidant: ascorbic acid.
Contains olive stones.
Nutritional Information
Average values per 100 g:
Energy 620 kJ / 150 kcal · Fat 15 g (of which saturates 2 g) · Carbohydrate 1 g (of which sugars 0.5 g) · Protein 1 g · Salt 4.5 g.
Andalusian Origin
Grown in the sunlit groves of Málaga.
The Classic Olive
Spain’s most-loved table olive — bright and mildly nutty.
Hand-Harvested
Picked and selected by hand at the peak of the season.
Aceitunas Bravo
Andalucía, Spain
Rooted in the olive groves of southern Spain, Aceitunas Bravo selects, seasons and jars its olives the traditional Andalusian way — letting time, herbs and hand-craft do the work, just as it has always been done.
The Andalusian aliño
The Seasoning
Once picked, the Manzanilla olives are dressed the traditional Andalusian way, in a light brine with herbs and garlic. It is a gentle seasoning that lets the olive’s clean, mildly nutty character shine rather than masking it.
The Raw Ingredient
The Manzanilla is the benchmark of Spanish table olives — bright green, firm and versatile. Only sound, hand-selected fruit makes it into the jar, which is why every olive is crisp and consistent.
Perfect Pairings
The benchmark Spanish table olive is made for the classic tapas pour — crisp, dry, unoaked whites and a cold fino.
- Fino Sherry — The definitive tapas partner; bone-dry and mineral.
- Albariño — Citrus and salinity, a fresh foil to the briny olive.
- Verdejo (Rueda) — Zesty and herbal, lifting the olive’s clean bite.
Andalucía, Spain
The Land
Under the southern sun, endless silver-green groves roll across the hills of Andalucía — the largest olive-growing region on earth. Its warm days, mild winters and ancient soils give these olives their firm flesh and deep, sun-ripened flavour.
