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An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.

A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor.

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

A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.

A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.

A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.

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.

An olive that is processed by repeated rinsing and soakings in water during a period of time that may be 6 to 12 months in length, and then placed into a salt brine.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A fully ripe Greek olive that has a firm texture and mild flavor. This olive comes from Mytilini, capital of Lesvos, which is one of the Greek islands located in the Aegean Sea.

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

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, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.

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.

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

An olive that has had its pit or stone removed. They are generally stuffed with an ingredient such as a pimiento, jalapeno, dried tomato, garlic or onion.