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

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

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

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 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.

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

A Greek olive grown in the Arcadia or Morea region of Greece, along the Peloponnesian peninsula adjacent to 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 ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. A cottage ham is uncooked.

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

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

An olive, traditionally from France, that has been cured in light brine, and marinated in herbes de Provence, which are selected herbs from Provence, France.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

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 that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

A medium size black olive with a shriveled flesh and soft meat that provides a bitter aftertaste. This olive is most often used as a cooking olive.