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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.

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 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.

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 medium size olive from Spain that is oval in shape and is brownish-black in color. It is brine-cured and has a soft flesh.

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

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area. The style is identified by the ingredients of tomatoes, black olives, garlic and anchovies, which are used in both hot and cold dishes.

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 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.

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, round in shape and dark brownish violet in color. It is most often used to produce a high quality olive oil.

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

Also known as Azapena or Sevillana de Azapa, this olive is named for the region in Chile where it is grown.