Manzanillo Olive Oil
Compare 42 Manzanillo olive oils (13 monovarietals, 25 blends) with harvest dates, chemistry, and producer details.
The collection
Manzanillo oils
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The variety
About Manzanillo
Manzanillo produces versatile oil with medium intensity and balanced characteristics. This Spanish dual-purpose variety creates oil with moderate fruitiness, gentle bitterness, and notes of green apple, almond, and fresh herbs. Adaptable to various climates and produces consistent quality oil.
Fruitiness 5.5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.9
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green apple almond fresh herbs balanced
Estimated Based on profiles for: Manzanillo .