Newsletter Sign Up

Sign Up Options

The Spanish Queen Olive

The plump Spanish Queen is known for its pimento complement and large size. Like the Spanish Manzanilla, the Queen is a common olive that hails from the same region of Sevilla.

Spanish Queen Map

Growing Areas:

  • This variety, like the Spanish Manzanilla, is predominately grown in Andalucia, near Sevilla.

Tree Specifications:

  • A late variety to fruition, harvesting of the Spanish Queen typically begins in the fifth year with a low yield of productivity and alternating crop years.

Harvest:

  • The time period is short for harvest: beginning no later than the second week of September up until the middle of October, but commonly ending sooner, dependent on weather.

Curing:

  • Processed with what is known as a Spanish cure, the Queen olive is first washed in caustic soda, or lye, for de-bittering, which takes approximately 10-12 hours based on size. Olives are thoroughly washed, then fermented in brine tanks to continue the curing process for three to four months, or until the absence of sugar.

Fruit Specifications:

  • The Queen is ovoid and slightly asymmetric, having a rounded apex and no nipple.
  • In color, the olives can range from a light straw green to green with a size variance of 70-180/kg.
  • The larger sized Queens are most desirable, from 70-100/kg.
  • With a semi-firm texture and crisp bite, the Spanish Queen exhibits a smooth, briny flavor with a nutty finish.

Pairings & Recipe Ideas:

  • Dirty martinis
  • Cheese pairing: blue cheese, Gouda
  • Wine pairing: Merlot, Chardonnay

Did You Know...?

  • Like the Spanish Manzanilla, the Queen is very popular for being stuffed with pimento paste, because it is very fleshy and plump.

  Stuffed Queens