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

For olives that are to be served as table olives, generally the olive is chartreuse colored when it is ripe and harvested.

A large olive from Italy that is purplish-black in color and round in shape. The consistent and firm textured meat of this olive is used to produce high quality delicate oil as well as a prized brine-cured table olive.

A medium sized olive from Spain that has an elongated pointed shape and has a shiny black flesh when fully ripe.

A medium size, very common olive grown in California that is dark black in color and round in shape....

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

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 pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.

A type of small black fruit harvested from trees native to Mediterranean regions. There are several varieties and several ways in which the black olive is sold.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.