We could say that a village kitchen is like your language: is a form of universal human activity since no society lives without it, but is different in each place. Manzanilla Sevillana olives or Gordal Sevillana also have cooking, in the sense of passing raw state stew, to be able to be consumed.
Therefore you have to remove a glucoside – a sugar – containing olives and called oleuropein. If one tests a newly caught olive tree, you know perfectly to know oleuropein. To remove it, it must be submitted to the olive to a series of traditional processes that probably originated in Seville. The best known is the so-called Sevillian style, which consists of olives in an alkaline solution – in caustic – Cook, but they can also Cook in brine or be dried with salt and pressure. Subsequently, when they are suitable for consumption, people seasoned them and prepare them in different ways, which vary from some areas to others and who also depend on the variety.

Manzanilla olives washing process.

Manzanilla olives washing process.

A raw olive, green, is the link between nature and culture, between the wild state of the fruit and its subsequent cooking to impregnate culture and know human. A cooked and seasoned olives would be the cultural transformation of the raw. But not only that, based on this essence exists around a semantic field that we need to know. No way of cooking is based only on the cooking of food; This process is carried out in a particular way, and in this case, traditional modes in Seville are cooking them in caustic or pickle or dehydrate them with salt and pressure. Stew gives special characteristics olives and favors, once placed in brine, a proper fermentation which, altogether, transmits to the olives green sensory characteristics that make them appreciated in the world.

A raw olive, green, is the link between nature and culture, between the wild state of the fruit and its subsequent cooking to impregnate culture and know human.

Reflection of this is the fact that the vast majority of the bars in the region where it is produced have the typical olives appetizer or that a large percentage of Seville rural homes have their own olives marinated both for own consumption, to offer them to the guests or exchange them.

This is a way to use the kitchen, and olive, to socialize and interact with others, a way to strengthen personal ties with people close, given that is a product made by oneself (or a family), which imply that the personality of the one who has put all their care in their preparation is implied in it.

Text extracted from the book: traditional knowledge in the Seville olive grove. Ethnography of the olive Chamomile and Gordal Sevillana.