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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.

A small to medium size olive grown in California that is dark black when ripe. It is most often used for the production of olive oil.

A medium sized olive from Spain that has an elongated pointed shape and has a shiny black flesh when fully ripe.

A small, round, cherry shaped olive from Italy that is purplish-black in color. It is most often used to produce a delicately flavored olive oil.

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 term used in the U.S. to describe a medium size olive that is native to Spain but grown in California.

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

A medium size Italian olive that has a longer oval shape and is purplish-black in color after being picked.

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.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

Sometimes referred to as Nevadillo Blanco, but is not actually the same genetically. It is a medium sized olive from Spain that has an elongated pointed shape and has a shiny black flesh when fully ripe.

A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.

Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy.

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 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.

Also known as Frantoiano, Correggiola, Razzo Gentile, and Paragon. It is a medium size Italian olive that comes from Tuscany.

A large oval shaped Italian olive that is dark violet in color. It is brine-cured and has a firm textured meat providing a soft delicate flavor.

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.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.