Speaking of Seville is to speak of many things from many points of view: historical, natural, cultural, geographical, etc.

Sevilla is their capital on the river Guadalquivir, its Giralda tower, Spain square, its Torre del Oro and its Cathedral, its emblematic neighborhoods, his art, culture and this way of living the street and enjoy its gastronomy. Seville is all that and much more.

Between the foothills of the Sierra Morena to the North and the Southern Highlands, flows the Guadalquivir, the old Betis, irrigating a rich and fertile valley. In its course under, and 70 kilometers from the sea sits the ancient city of Seville, capital of the Andalusian autonomous community and province wide and most populated of Andalusia.

Seville is universally famous and emblematic. The variety of cultures that have passed through it, is that Seville is Arabic, Jewish and Roman, and where its river and its river port have been privileged destination of trade in the West Indies. Artistic and folkloric manifestations make it a privileged tourist destination. Not in vain, Seville is located between the three main tourist destinations in Spain and the top twenty in the world. There is nothing.

But Sevilla is also in the province, its countryside and its mountains, the North and the South, its plain and its Aljarafe. It is talk that another Seville.

Coastal towns and cities are living testimony to its historic and cultural past.

The province of Seville is a mosaic of cultures that sink their roots in the more remote past. The great river basin of the Guadalquivir, Sierra Morena and the marshlands of Doñana Natural Park, allow to offer the visitor a landscape map of large wetlands, a varied BirdLife refuge; mountain trails of lush Mediterranean vegetation; see Bull grazing in rangelands of centuries-old Oaks, or miss at plain lands of soft alcores seat cosy villages and historical cities that are living testimony to a past of great splendor.

And speak of gastronomy in Sevilla, is talk among its varied range of its maximum expression, “tapas”.

In villages, towns and cities of the Sevillian geography there is the ritual visit bars, taverns and “tascas” where to taste their range of tapas and not, between them, of their olives, Sevillian olives, of life, traditional ones, the set as always, handmade, Sevillian manzanilla olives and gordal sevillana olives accompanied by a wine of the land or a very cold beer.

Take a Sevillian olives is to eat part of our history, the fruit of our traditional olive groves, ancient olive tree, which evokes a multitude of social and cultural events.

There are abundant references to the olive Sevillian in Spanish literature and Andalusian as cover or snack. As the of Lope de Rueda, poet and playwright Seville (do 1510? – 1565), who has a play called “The olives”. Also in the book of festive practices of brief written by Catalina Bueso 17TH-century theatre, in the work “For sale, hors d’oeuvres, landlord in a piece” appoints Sevillian olives in the following verse:

“… Radishes there is here desire to open.

Take out it.

Eat, and Seville olives,

Didnt stop being cabal that… “.”

Spain is the world leader in production and export of olives (40% of world exports) and Andalusia provides 60% of national exports. So much so that the table olive is known worldwide as a typical Spanish product.

Within the million and a half acres that make up the Andalusian olive grove, something more than 100,000 hectares are dedicated to table olives, for productions which are around 500,000 tonnes per year, according to the latest data provided by the Agency for information and Control food (AICA) for the last two seasons.

According to AICA, during the campaign 2013 / 2014 were counted in Andalusia a total of 215 agro-industrial establishments dedicated to table olive processing (businesses entamadoras). The province of Seville, with a total of 135 establishments (62.8% of the total), is that boasts one larger number, presenting a very prominent role in municipalities with a long tradition in Olivier de table, as it is the case in Arahal, Dos Hermanas, Morón de la Frontera, or batteries.

Andalusia, and by extension Spain, should its world leadership position to a few varieties of table olives extraordinarily interesting and adapted to our half-geographic, together of course with an efficient historical industrial and commercial management.

The province of Seville leads the production of table olives with regard to Andalusia and Spain in practically all the varieties, especially in the three leading varieties in the market by their volumes of production, the Sevillian Chamomile, the Gordal sevillana and Hojiblanca.

It is in Seville Chamomile and Gordal sevillana varieties where the province of Seville captures, almost in its entirety, the production at the national level. Not in vain, these two varieties are internationally known as Manzanilla Sevillana and Gordal Sevillana.

Manzanilla sevillana and Gordal sevillana varieties have been the typical varieties of table for excellence and leadership in national and international markets due to its processing, organoleptic characteristics, fitness or its size in the case of the Gordal, which is the attribute that makes Queen.

The production of table olives in the Seville province exceeds 80% of the production of Andalusia and 60% with respect to the production at the national level. Therefore, in the light of these devastating data, it can be said that Seville has been and is where olives come.

Manzanilla olives and olive Gordal, Sevillian olives!.