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A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

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.

Also known as Azapena or Sevillana de Azapa, this olive is named for the region in Chile where it is grown.

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

Native to Italy, this olive variety is medium in size and oval to elongated in shape. Grown in the Apulian (Puglia) region in the southwestern part of the country, Baresi Dolci olives are harvested both for their oil and as an eating olive.

An olive that is green in color and ready to be cured.

A very large sized olive that can be dark green as a table olive and ripen to a dark violet in color when used to produce olive oil.

A variety of olive that is grown in Italy, most notaly in areas around Sicily. Bright green in color, the Castelvetrano Olive is harvested when it is young and is brine cured.

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.

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

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 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 large oval shaped olive grown in Spain and other countries such as the U.S., that is green in color with a rougher and meatier texture.

A large dark green oval shaped olive from Spain that is brine-cured and flavored with rosemary. It is used as a snack or to complement other foods.

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

A large oval shaped olive produced in southern Italy that can be either black or bright green in color, depending on maturity.

A very large sized Italian olive that is dark green and elliptically shaped. It is highly valued for the quantity of meat.

It is a Spanish olive that is large in size, and oval in shape with a bright green color or purplish-black when ripe.

A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish tint, which is considered to be a mature stage for this tomato.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.