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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.

A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.

An olive from Israel that is very small and has a light purplish-brown color. It is brine-cured and has a firm textured meat that provides a delicate flavor.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

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 type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor.

A Greek olive that has been harvested from the olive grove prior to ripening. The common varieties are Ionian, Manzanilla, and Naflion.

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

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 olive from Italy that is purplish-black in color and round in shape. The consistent and firm textured meat of this olive is used to produce high quality delicate oil as well as a prized brine-cured table olive.

A medium size, very common olive grown in California that is dark black in color and round in shape....

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 type of olive that is most commonly referred to as the Kalamata (Calamata), Amphissa (Amfissa), or the Royal Victorian olive.

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 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 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.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

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.