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- 1. Multiple Choice
This variety is the most common to produce stuffled table olives
FARGA
MANZANILLA
ARAUCO
- 2. Multiple Choice
It has a curved shape
MANZANILLA
FARGA
ARBEQUINA
- 3. Multiple Choice
It is very fruity with green apple hints
MANZANILLA
FARGA
FRANTOIO
- 4. Multiple Choice
It is called the CRIOLLA variety of Argentina
ARAUCO
MANZANILLA
FRANTOIO
EMPELTRE
- 5. Multiple Choice
These TWO varieties have to be consumed early because they tend to oxidize
MANZANILLA
FRANTOIO
ARBEQUINA
EMPELTRE
- 6. Multiple Choice
This variety is long shaped with intense green white spots
ARAUCO
FRANTOIO
EMPELTRE
FARGA
- 7. Multiple Choice
This variety can be used to produce a delicious mayonnaise
EMPELTRE
ARAUCO
MANZANILLA
- 8. Multiple Choice
This variety is generally harvested while green
ARAUCO
FRANTOIO
MANZANILLA
- 9. Multiple Choice
This native variety is very sensitive to cold and pests but very resistant to droughts
ARBEQUINA
ARAUCO
FARGA
- 10. Multiple Choice
The olives of this variety are generally very small
MANZANILLA
FARGA
ARBEQUINA
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