Mazanilla Olives

Mazanilla Olives

Interesting Facts about Manzanilla Olives

Manzanilla is a variety of olives endemic to Seville in Spain. Manzanilla olives, also known as Spanish olives, are widely used both as table olives and for olive oil. Manzanilla olives make great table olives as the stone easily peels away from the flesh. This also makes Manzanilla olives a favourite for pitted and stuffed olives. Manzanilla trees are the most popular olive tree grown in Australia, with more than 11 million trees being grown throughout most states except the Northern Territory, as olive trees dislike humid climates.


How We Use Our Manzanilla Olives

At Green Olive at Red Hill, we grow Manzanilla olives for table olives on the menu at our Tasting Centre which we process using the traditional salt and water method. We also use Manzanilla olives to make olive tapenade which we serve on both our olives dishes and Farm Platter and sell jarred in our Farm Store. Our Olive Tapenade is one of our most popular products! We harvest all of the olives in late May, depending on the season and the ripening of the fruit. 


 Meatballs with Tomato and Manzanilla Olive Sauce


For the Meatballs

  • 400g minced pork
  • 400g minced beef
  • 1 onion, chopped
  • 1 egg, lightly beaten
  • ½ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tbsp smoked paprika
  • A pinch of salt
  • 1 tbsp Green Olive Extra Virgin Olive Oil

For the Sauce

To Serve

  • Shaved Manchego
  • Chargrilled bread


  1. In a large bowl, combine the minced meat, onion, egg, breadcrumbs, garlic, paprika and salt. Mould 2 tbsp of the mixture into balls. Set aside.
  2. Heat olive oil in a crockpot or heavy-based saucepan. Add onion and garlic and cook for 5 minutes or until onion is soft. Add tomtoes, olives, salt and pepper to taste, bring to a boil and then reduce heat and let simmer for 5 minutes.
  3. In another pan, heat olive oil over high heat and add meatballs, turning occasionally. Cook for 5 minutes or until browned all over. Add tomato and olive sauce to the pan and cook for 5 minutes. Serve with Manchego and chargrilled bread.

Recipe modified from the original by Gourmet Traveller


The other varieties of olives that we grow are Frantoio, Leccino, Picual and Kalamata, each labelled with coloured tags that are the same ones that were written by Sue’s grandfather, Cyril, when the olive grove was planted all those years ago. Check out the range of products we create using our farm grown olives: