Manzanilla Cacereña

“The Coco Chanel of Oils”

One day, someone referred to this variety, native to the north of Cáceres and the south of Salamanca, as such. It may have been the same day María and I discovered it for the first time. Since then, our life has been dedicated to it, and it has been dedicated to our life.

The olive tree, Olea europea sativa, has various varieties that, although the same tree, behave genetically and morphologically differently. The Manzanilla Cacereña is the variety that has almost exclusively dominated the south of Salamanca and the north of Cáceres for centuries.

Its distinctive genetic characteristics have been influenced, as expected, by the environmental factors of its distribution area. In this case: mountains, acidic soils (low in calcium), climate (high rainfall, mild summer temperatures, and moderate humidity).

Geographical location sheltered from northern winds, terrace-based cultivation, a tendency to grow tall, and high-density planting, around 350 trees per hectare.

The Tree

A medium-sized tree with great longevity, some specimens living 500 to 1,000 years. A very rustic tree that thrives in poor, highly acidic soils. In traditional cultivation, these trees begin production at 8–10 years of age. Also called Manzanilla Cacereña due to its spread in the province of Cáceres.

It is a tree with low vigor, with early flowering and ripening. Its leaves are flat and medium in length, and its fruits are spherical, although somewhat asymmetrical. The Manzanilla Cacereña variety originated at the beginning of olive cultivation in its current main distribution area, in the north of the province of Cáceres. To obtain the Manzanilla Cacereña variety, all existing olive trees have been propagated vegetatively or asexually from a single olive tree, likely cloned by cuttings. It is a genetically uniform cultivar originating from a single plant.

The Olive

Highly prized for table consumption, meaning approximately 80% of the production is intended for “green harvest” (table olives). This is due to the olive of this variety being highly valued for its large amount of pulp and flavor. Another important factor is the low oil yield (7–10%) compared to other varieties used for oil production, such as: Picual: 24–27%, Hojiblanca: 22–26%, Arbequina: 24–27%.

This results in an added cost for the oil from this variety, as it produces about one-third of the oil per kilogram compared to other varieties. However, in compensation, Manzanilla Cacereña Extra Virgin Olive Oil is considered one of the best.

The Oil

The juice of olives from the Manzanilla Cacereña variety, harvested green or at their peak ripeness, and cold-pressed, mainly reminds us of fruit. It has a broad and pleasant green fruitiness that recalls freshly cut grass, green apple, fruit salad, and tomato. This variety is a true perfume to enhance our best dishes.

It is worth highlighting the high concentration of Oleic Acid, a monounsaturated fatty acid from the omega-9 series. Olive oil contains concentrations between 55% and 80%, and in the case of Manzanilla Cacereña, values range from 78% to 80%. Oleic acid has a beneficial effect on blood vessels, reducing the risk of cardiovascular diseases.

Antioxidants in our Manzanilla: the profile of our EVOOs is influenced by the climatic conditions of the year, as all our olive groves are rain-fed. This results in juices with high total antioxidant content, around 600 to 900 PPM, which provides great health benefits.