Manzanilla

Manzanilla is a Spanish term with several meanings in food, drink, and botany. In winemaking, Manzanilla denotes a pale, dry sherry produced in Sanlúcar de Barrameda in Cádiz. It is aged under a flor layer as a fino-style wine, but the Atlantic-influenced climate lends a pronounced saline, sea-breeze character. Manzanilla Sanlúcar de Barrameda has its own Denominación de Origen (DO) and is often labeled simply as Manzanilla. Notable producers include Bodegas Hidalgo, Barbadillo, and La Guita.

In the realm of olives, the Manzanilla olive is a widely grown table cultivar (Olea europaea). It yields small, green to yellow-green fruits with a crisp texture and a mild, fruity flavor. Manzanilla olives are typically cured in brine and are frequently pitted or stuffed for consumption.

In Spanish, manzanilla also refers to chamomile, the flowering herb used to make a traditional infusion. Chamomile flowers (Matricaria recutita or Chamaemelum nobile) are dried and steeped in hot water to produce a fragrant tea commonly used for relaxing, soothing digestion, and comforting beverages.