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A large pale green colored olive from Spain that is round in shape. It is brine-cured with a firm-textured meat that has a soft fruity or sweet flavor.

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 oval shaped Italian olive that is dark violet in color. It is brine-cured and has a firm textured meat providing a soft delicate flavor.

A medium size, almond shaped Greek olive that is blackish-purple in color. It is a brine-cured stone cracked olive that is slit, and packed in vinegar.

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.

A medium sized, pale green colored olive from Spain that is round in shape. It is brine-cured and has firm, fibrous textured meat providing a soft fruity or sweet flavor that may be slightly bitter.

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.

An almond shaped pointed olive from Spain that is black in color. It is most often brine-cured and has a firm textured meat with a slightly sweet flavor.

A smaller elliptical-shaped green olive that is native to southern France. This olive is brine-cured and has a slightly salty flavor.

An elliptical-shaped, small blackish-brown olive that is native to Italy. It is brine-cured and provides a somewhat salty flavor with a nutty almond aftertaste.

A medium-sized, cracked Greek olive that is light to dark green in color. Brine-cured and packed with olive oil, the firm meat of the Naflion Olive provides a crisp nutty flavor with a somewhat sour and salty overtone.

A California olive that has a large oval shape and is green in color. It is brine-cured and preserved with the natural lactic acid produced by the olive or by a commercially produced grade of lactic acid.

A medium large Greek olive that is picked when it is green in color. The olive is brine-cured and contains firm textured meat that has a mild buttery flavor.

A very small Greek olive that has a brownish-green or purplish-black color. The olive is brine-cured and contains firm meat that has a delicately sweet nutty flavor.

A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat....

An olive from Israel that is very small and has a light purplish-brown color. It is brine-cured and has a firm textured meat that provides a delicate flavor.

A very small light greenish-brown colored olive native to Spain that contains a soft-textured delicately flavored meat.

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 olive from Spain that is oval in shape and is brownish-black in color. It is brine-cured and has a soft flesh.

A medium-large pale greenish-gray Greek olive that turns purple as it ripens and contains soft fleshy textured meat.