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A small black Nicoise olive that is brine-cured, resulting in a very tasty sweet flavor. This olive, native to North Africa, has a distinctively firm flesh.

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.

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.

The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary significantly from one region to the next as well as from grower to grower, since soils and environment will have an effect on creating different flavors within olives grown in the same area.

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 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 small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

An olive that is produced in the Catalonia region of Spain. An Arebequina olive would be a traditional Catalan olive.

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 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 large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor.

A term used in the U.S. to describe a medium size olive that is native to Spain but grown in California.

An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen.

A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.

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.

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 Greek olive that is available as a green (blonde) or black variety, depending on ripening. The green is processed prior to fully ripening, while the black is fully ripe.

A tiny French olive with color that ranges from purple-brown to brown black and a soft meat that provides a somewhat tart to nutty flavor.

Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy.