Sevillian genuine Manzanilla cultivar
DOI:
https://doi.org/10.3989/gya.1999.v50.i1.637Keywords:
Information (paper), Olive, Sevillian genuine ManzanillaAbstract
The paper describes how the Manzanilla cultivar grown in the Sevilla province perfectly fulfils the required characteristics of a table olive cultivar. This has caused its cultivation spreading around the world and gave name, Sevillian style, to its processing methods, which is also the most widely procedure for preparing table olives. Then, the main research topics developed at «Instituto de la Grasa» to improve such procedure as well as the most recent objective methods to control the quality are described. Lastly, need to maintain and improve the genuine Manzanilla table olive quality is emphasised.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
