Olive Variety Summary
Olive Variety Summary
Manzanillo.
A Spanish variety a medimum to large olive, with a plump round shape. It is best used as a table fruit due to very low oil yields. It is best processed at the black ripe stage. A high demand sometimes leads to shortages of this fruit.
Kalamata.
A widely known and liked variety with a distinctive flavour comes from Kalamata region in central Greece. It is traditionally processed as a black olive, but can be processed green as well.
Sevillano.
Another Spanish variety, this fruit is renowned for its large oval size and firm, crisp texture used mainly as a green salad olive.
SA Verdale.
An olive variety which has orgins with the Verdale orginating in France. A medium size fruit variety processed mostly green.
Volos.
A Greek variety, better suited to processing green than black.
Hardy’s Mammoth.
Developed in South Australia from a mixture of European stock varieties. Has proved to be a poor choice for areas without long cold winter periods.
Jumbo Kalamata.
Not a true Kalamata.A massive olive, best processed when green or turning straw colour.
Frantoio. (Pagagon) An Italian variety from the Tuscany region. Has high yield of olive oil, and when processed as table fruit hasa delicious nutty flavour.
Azapa.
A variety closely related to Sevillano, this is a large olive best processed green.