• Last updated 1/21/12 by Nicko

A variety of olive that is always sold green. It is medium size, elongated and has its origins in the south of France. Its flavor is mild and nutty. read more

• Last updated 1/21/12 by Nicko

This is not a variety of olive but rather a way of processing black, fully ripened olives in salt or oil so that they become very strongly flavored and assertively bitter. read more

• Last updated 1/21/12 by Nicko

These are very small, even tiny olives that are a medium brown color. They originate in Spain (the Siurana district in Catalonia) and are characterized by a small amount of pleasantly bitter flesh on each olive. They are always brine cured. This olive is also prized for making excellent olive oil read more

• Last updated 1/21/12 by Nicko

A variety of Greek olives that originate from the city of Kalamata in the Southern Peloponnese of Greece. Kalamata olives are pickled in wine vinegar. The pickling process develops a very pronounced flavor of salt and vinegar. They have a very meaty flesh which is strong in flavor. read more

• Last updated 1/21/12 by Nicko

These olives come from the Northern Italian coast that borders France. The olives are not unlike Nicoise olives, but are perhaps a bit more buttery and less acidic. read more