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