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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.

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

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

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.

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 Greek olive grown in the Arcadia or Morea region of Greece, along the Peloponnesian peninsula adjacent to the Aegean Sea.

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 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 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.

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

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

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.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

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.

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

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.

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