From the economic point of view, agriculture continues to be a fundamental pillar for the development of the agri-food sector in Seville and Andalusia, and an element of great importance for territorial balance and the revitalization of rural areas of Andalusia.

The diversity and richness of our geography, customs and food traditions, can find a wide range of products, natural or manufactured, strongly characterized and linked to their geographical environment, that each town, region or province has managed to bring its peculiarity, experience and tradition, reaching widespread, in many cases, not only in their areas of origin.

This is the case of the Seville olives from the varieties of Chamomile and Gordal, which, despite being large consumer products, they are considered as typical traditional products. As such they are collected both in the Spanish inventory of traditional products of 1996, issued by the then Ministry of agriculture, fisheries and food; in the cataloguing and characterization of the typical food products of Andalusia in the year 2006, published by the Fundación UNICAJA.

These two varieties of Sevillian olives, are considered traditional products since they integrate both their origin and their mode of development, the elements that identify these categories of products which distinguish them from the other varieties, and which are:

Geographical elements. The name of the product comes from its place of origin or refers directly or indirectly to this place.

Thus, Seville or Sevilla Gordal olive, is mainly cultivated in this province, especially through the counties of Aljarafe, La Vega and La Campiña.

Chamomile, most widespread variety of olive olive internationally, its cultivation mainly concentrated in the province of Seville, although it can also be found in the province of Huelva and Badajoz.

Historical elements. The product has an important antique historical and express a specific local tradition.

The Manzanilla olive is a typical product strongly linked to the area of the Valley of the Guadalquivir, with a distinctly landowner. Although the use of olives as an appetizer is immemorial, the genesis of the current industry is export, since the 19th century to the United States.

Regarding the Gordal variety, so the Romans as then the Arabs already traded them but in quantities small and sporadic, not knowing is then a method for preservation by a space more than two or three months.

The origin of the introduction of this variety in Spain is located in the town of Dos Hermanas, where was a kind of olive, gordal, coming from a few seedlings from Italy, that there were not more than olives “gordalillas”, while here they were developed because of the excellence of the land and culture methods. It was at the end of the 19th century when is achieved and prepare them on an industrial scale to “Spanish style” or “Sevillian style”, with a system already defined for its conservation, dressing.

Technological elements. The product has a measurable “typicity” in its composition and its mode of production.

Certainly the quality of both varieties and Manzanilla, Gordal, is largely to techniques and handling of the product in two fundamental phases of the elaboration process of the geographical area.

On the one hand, at the time of collection. They are fruits that are picked up by the technique of “milking”, i.e. manually take the fruit of the tree just before ripening (veraison) to prevent shock and possible damage to the fruit. This type of collection is a key aspect that has remained unchanged throughout history.

On the other hand, in the drafting stage. The development or commercial preparation by excellence, and covering the largest percentage of national and international markets is the so-called “olives seasoned Greens in brine to the sevillana”, method known worldwide as “Spanish or Seville style”. The fruits are treated with an alkaline lye and then conditioned in brine, suffering a natural lactic fermentation, achieving the Elimination of the bitter glucoside oleuropein.

Economic elements. The product is manufactured and marketed in its traditional form, generates a mode of production and jobs.

Responsibility the responsibility for many years of history, of many families in his charge and regions living on its main activities on this sector.

Two fundamental aspects to highlight in this sector, for its social and economic impact are:

  • Olive is a crop which in many areas is almost a monoculture, main and hardly replaceable by others, for reasons both agronomic and social.
  • The table olive sector is a sector that employs a large number of labor both rural and industrial. The combination of these two factors (rural and industrial) and the fact that the entire process (production, packaging and marketing) is made in the same regions where it is produced, make that the treatment of this product is made with greater knowledge and care, and it also allows the fixing of the population to the territory as a basic principle in rural development.