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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.

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

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.

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

A tiny French olive with color that ranges from purple-brown to brown black and a soft meat that provides a somewhat tart to nutty 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 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 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 small Italian olive that is spherical in shape and black in color. It is most often used to produce olive oil.

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

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 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.

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