Traditional knowledge in the Seville olive grove. Ethnography of the Manzanilla olive and Gordal Sevillana.

Already in 1895 the prestigious agronomist Joaquín Ribera, in his Treaty on animal husbandry and Agriculture described the process of olives preserved, which realizes the basic fundamentals of the elaboration of the olives, like some of them to these which we have been describing (Guzmán Álvarez, 2004). Bank explained, for example, to remove the bitterness from olives point Green was used, apart from alkaline salts, lye from ashes[…]: used a part of quicklime, 20 ash of firewood by another 20 of olives.

For the preparation on an industrial scale from the first table olives in Spain, Spanish or Seville style green, it was at the end of the 19th century in the province of Seville. The pioneering towns were Dos Hermanas, Alcalá de Guadaira, Morón and Arahal. Until the middle of the twentieth century (around 1960) across the table olive processing was carried out using traditional methods.

The Sevillian style was therefore, in its origin, a method of particular dressing of Seville and its villages. It is the traditional process of dressing par excellence of the olives table green.

The procedure is initiated as in other forms of development, washing the olives for removing them from dirt, the inoculation of the tree and the ground. After this prepares an alkaline solution of sodium hydroxide (NaOH), commonly called caustic, 2% (specifically between the 1.3 and 2.6%). This solution heats at a rate that depends on the temperature of the day, checking that all the olives are submerged. After four hours, the caustic penetrates to the bone and already we can say that they have cooked. To be sure you are testing. Sometimes it takes between six and eight hours. After washing soaking them in water for a day to remove the caustic and are ready to eat.

To keep them also submerged in a solution in brine in a concentration of 10% where the olive undergoes a process of lactic fermentation. This fermentation, as we have already stressed, is dependent on the ambient temperature. The key is to ferment slowly and you show the final straw-yellow.