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

A small, round, black or brownish-black toned olive that is produced in Portugal. It has a somewhat pointed shape and distinctively flavored meat.

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.

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.

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

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

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.

Clay red to purple in color, this variety of olive is a common and popular food item in Australia. Oval in shape and similar to a Chilean Alfonso or Alphonso olive, the Australian Blood Olive has a meaty texture that provides a somewhat fruity flavor.

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 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.

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

A medium size Italian olive that is oval shaped and purplish-black in color. It is a prized table olive and is also used to produce olive oil with a delicate and mild flavor.

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 small Italian olive that is spherical in shape and black in color. It is most often used to produce olive oil.

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 medium size olive from Italy that is purplish-black in color and round in shape. It is most often used to produce an olive oil that has a fruity flavor, which is slightly bitter.