Aceitunas Escamilla is a family‑owned company based in Seville, Andalusia, with over 60 years of experience and now in its third generation. Table olives are harvested traditionally by hand, one by one, to ensure maximum fruit quality, and then processed in modern facilities covering 41,000 m². Thanks to advanced technology and decades of expertise, the company offers a wide range of olives — whole, pitted, stuffed, or in their well‑known marinades. With more than 150 hectares of olive groves and a processing capacity of 200,000 kg per day, full traceability and the highest quality are guaranteed in every olive.

After harvesting, the olives are cleaned of branches, leaves, and overripe fruit using state‑of‑the‑art sorting equipment. They are then treated with an alkaline solution to remove their natural bitterness, washed, and placed in brine for fermentation and preservation. Once the process is complete, the olives are ready for consumption.

Scored olives (aceitunas rayadas) are olives that have been cut or slit so they can better absorb the dressing. This process helps to sweeten and cure them more effectively in brine (water and salt), resulting in a more intense flavor and a texture perfect for serving as tapas, seasoned with garlic, peppers, herbs, and vinegar. They differ from whole olives in that their curing process is much faster.

Manzanilla is the most widely consumed olive variety in the world, originally from Seville. The olives have a straw‑yellow color, are fleshy, and contain a small pit. This variety is known for its very high quality.