Manzanilla olives are small, green, and tangy, while Kalamata olives are larger, darker, and have a richer, fruity flavor

The Manzanilla olive is a small, green variety that originates from Spain. This type of olive is typically harvested while still unripe, which contributes to its crisp texture and tangy flavor. The name “Manzanilla” translates to “little apple” in Spanish, a nod to its somewhat apple-like shape and mild flavor profile. These olives are often brined or cured in a light salt solution, which brings out their characteristic saltiness and slight bitterness. 

The Kalamata olive, another popular variety of olives named after the city of Kalamata in Greece, Unlike Manzanilla olives, Kalamata olives are typically larger and darker, with a deep purple to black color when fully ripe. They have a slightly almond shape, which sets them apart visually from many other types of olives. The flavor of Kalamata olives is robust and fruity, often described as rich and nutty with a noticeable tang. 

Manzanilla olives vs kalamata olives

The differences between Manzanilla and Kalamata olives reflect their unique origins and how they are prepared. Manzanilla olives are typically green, small, and have a tangy, briny flavor that’s less intense compared to Kalamata olives.

Manzanilla olives are harvested early, which contributes to their firmer texture and milder taste. On the other hand, Kalamata olives are larger, darker, and possess a richer, more robust flavor. They are allowed to ripen fully, which enhances their depth of flavor and gives them a softer texture. 

While Manzanilla olives are often preferred for their mildness and are used in dishes where a subtle olive flavor is desired, Kalamata olives, with their stronger flavor, are better suited for dishes where their taste can be a prominent feature. Manzanilla olives fit well in salads and tapa and kalamata olives are often found in Greek salads or Mediterranean spreads.