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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.

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.

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.

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

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

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.

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

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

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

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

An olive from France that is medium size and has a violet black color. It is brine-cured and as a table olive, has a firm textured meat with a delicate flavor.

Common in the Mediterranean this variety is the most widely grown olive in Greece. Round to oblong in shape, the meat of this olive is firm, fine textured and fruity flavored.