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- Multiple ChoicePlease save your changes before editing any questions.
This variety is the most common to produce stuffled table olives
FARGA
MANZANILLA
ARAUCO
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It has a curved shape
MANZANILLA
FARGA
ARBEQUINA
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It is very fruity with green apple hints
MANZANILLA
FARGA
FRANTOIO
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It is called the CRIOLLA variety of Argentina
ARAUCO
MANZANILLA
FRANTOIO
EMPELTRE
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These TWO varieties have to be consumed early because they tend to oxidize
MANZANILLA
FRANTOIO
ARBEQUINA
EMPELTRE
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This variety is long shaped with intense green white spots
ARAUCO
FRANTOIO
EMPELTRE
FARGA
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This variety can be used to produce a delicious mayonnaise
EMPELTRE
ARAUCO
MANZANILLA
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This variety is generally harvested while green
ARAUCO
FRANTOIO
MANZANILLA
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This native variety is very sensitive to cold and pests but very resistant to droughts
ARBEQUINA
ARAUCO
FARGA
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The olives of this variety are generally very small
MANZANILLA
FARGA
ARBEQUINA