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An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

An olive that is processed by repeated rinsing and soakings in water during a period of time that may be 6 to 12 months in length, and then placed into a salt brine.

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

A medium size black olive with a shriveled flesh and soft meat that provides a bitter aftertaste. This olive is most often used as a cooking olive.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

A large oval shaped black or green olive native to Italy. It is a brine-cured olive that generally provides a softer delicately sweet flavor.

A medium size Greek olive that is black in color. It is a dry-cured olive, grown only on the island of Thasos in the Aegean Sea.

A medium size Greek olive that is round and brownish purple in color. It is a brine-cured olive containing soft, almost mushy meat with a slightly salty flavor.

A large Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is often slit, salt brine-cured, and packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

An olive, traditionally from France, that has been cured in light brine, and marinated in herbes de Provence, which are selected herbs from Provence, France.

A large purplish-black olive from California that grows in several different oval-shaped sizes and produced similar to Greek olives.

A medium to large round green olive grown in California, but originally from Tunisia. The olive has a fruity flavor with a slightly bitter taste.