Their vibrant green color and tangy taste add a pop of flavor to any salad. They can also be chopped and used as a garnish for pasta salads or mixed into grain-based salads for an extra burst of flavor. Manzanilla olives are also a popular ingredient in classic Mediterranean dishes like paella and couscous.

Ingredients: pitted green manzanilla olives, water, salt, monosodium glutamate, citric acid, lactic acid, ascorbic acid, sodium alginate. Net Weight: 7.58 ounces/215 grams. Approximately 32 olives per jar. 12 jars per factory case.

Spain Spain is the worlds #1 producer and exporter of olives. Whether you like them green, black, large, small, stuffed, pitted, or sliced, Goya olives from Spain are the finest quality available. Count on it: Goya has the olive you're looking for!

To avoid any damage to the fruit, GOYA® Green Olives are hand-picked before they begin their ripening cycle (between September and October). Once harvested, the olives undergo a treatment to eliminate their natural bitterness and are then stored in brine.

Spanish olives, with their unique combination of saltiness and bitterness, are not only a delicious snack but also serve to stimulate the appetite, making them the perfect appetizer. They are typically served before meals in bars and restaurants across the country, often accompanied by a glass of Spanish wine or beer.

Sevilla, Spain This abundant green olive originates in Sevilla, Spain. Manzanilla olives are straw-colored, plump, and meaty, and are most commonly stuffed and skewered in happy hour cocktails. Manzanilla olives grow throughout Southern Spain, where the climate is typical of most warm Mediterranean regions.

Whether you prefer them stuffed, pitted, or sliced, Goya has the olive youre looking for. Ingredients: Manzanilla Olives, Water, Pureed Pimiento, Salt, Lactic Acid, Sodium Alginate, Guar Gum and Calcium Chloride.

Manzanilla Olives, Water, Pureed Pimiento, Salt, Lactic Acid, Sodium Alginate and Guar Gum.

Spain and Italy. The top spot for olive oil production and exports is for Spain, followed by Italy. It should be noted that more than 50% of worldwide production comes from Spain.

Whether you prefer them stuffed, pitted, or sliced, Goya has the olive youre looking for. Ingredients: Manzanilla Olives, Water, Pureed Pimiento, Salt, Lactic Acid, Sodium Alginate, Guar Gum and Calcium Chloride.

Regularly eating olives:

• May improve your heart health.
• Provides you with healthy fats.
• Boosts the fiber in your diet.
• Gives you a healthy dose of vitamin E.
• Makes you feel full after snacking.
• Could reduce your cancer risk.
• Helps manage your blood sugar levels.

Spanish olive Manzanilla. Medium-sized with a good flesh-to-pit ratio, manzanilla olives represent what most people think of as Spanish olives - so much so that another name for them is Spanish olive.

The Manzanillo variety was imported from Spain in the late 1800s and replaced the then popular 'Mission' variety as it had larger fruit and was less susceptible to spring frosts and disease.

Accounting for 70% to 90% of the weight of the fruit is pulp. Seeds accounts for 10% to 30%. The main components of the pulp are: water, oil, sugar, crude protein, fiber, ash, pectin and bitter elements. Pulp also contains a variety of vitamins.

Olive fruit's average composition includes water (50%), protein (1.6%), oil (22%), carbohydrate (19.1%), cellulose (5.8%), inorganic substances (1.5%) and phenolic compounds (1–3%). Other important compounds present in olive fruit are pectin, organic acids, and pigments [1].

The main ingredients of the pit are water, oil, sugar, cellulose, protein, and ash. The total content rate of the fruit meat and seeds of the total fruit is 15% to 30%. The Dried Fruit oil yield is about 40%. Olive oil for the yellow-green, non-drying oil is liquid at room temperature, with aroma flavoring.