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A term used in the U.S. to describe a medium size olive that is native to Spain but grown in California. Also known as a Manzanilla Olive, the Spanish Olive is pale green in color and round in shape. This Olive is brine-cured and has a firm textured meat with a slightly salty and bitter or acidic tasting in flavor. With the pits typically removed, the Spanish Olive is then stuffed with pimientos, jalapenos, garlic, onions and almonds. It is the Olive most often used for cold-pressed olive oil. The Spanish Olives are also the most common olives found on U.S. food store shelves.