Originally introduced from Spain into California as a cultivar in 1874 it has, in the latter part of the 20th Century, become the predominant variety of this State accounting for 58.5% of the bearing acreage. It is widely used and highly desirable as a table olive but also produces an olive oil, which is well known for its full-bodied robust olive flavor. This variety when harvested in the fall produces the most intense olive flavor of all the varieties in California. It is well suited for applications as a condiment where the full flavor of the olive is needed.
15.55 oz (460 mL)
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