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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 golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.

A food spread typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

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.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

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 small Italian olive, round in shape and dark brownish violet in color. It is most often used to produce a high quality olive oil.

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

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 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.

A Greek olive that is very small, oval in shape, and darker violet in coloring when ripe. It is most often used to produce olive oil.

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 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 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 medium to large sized Mediterranean olive common in Italy. Mildly fruity and only slightly bitter in taste, this olive is meaty and provides a good amount of oil when used in the production of olive oil.

A diet based on the consumption of plenty of fruits and vegetables, grains, beans, nuts, olive oil, fish, and poultry.

A medium sized Spanish olive that is elongated in shape and a darker violet when harvested. It is most often used to produce higher quality olive oil, but is also produced as a table olive soaked in sherry to be used as an hors d'oeuvre.

A large sized Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is slit, salt brine-cured, packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

A large size Italian olive, long and oval in shape, that is black in color when harvested. It is most often used to produce olive oil.