A few words about this item from chef José Andrés:

This is the classic Spanish olive, found at restaurants and olive stands throughout my country. Manzanilla ("man-zah-nee-ya") olives are grown near Seville, where the hot, dry summers and cold winters produce a large, firm fruit with a delicate and slightly bitter taste. No one knows when the Manzanilla trees were first planted here, but over generations farmers have learned to pick the olives in August for peak flavor. Only the best are selected to be marinated, then packed in water and sea salt. I love them in salads, with cheese and cured meats or just by themselves straight from the jar. I know you will too!