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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.

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 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 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 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.

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.

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

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.

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

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

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

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.