Search

Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.

A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor.

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

A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.

A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.

A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.

Common in the Mediterranean this variety is the most widely grown olive in Greece. Round to oblong in shape, the meat of this olive is firm, fine textured and fruity flavored.

An olive that is green in color and ready to be cured.

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.

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

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 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 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.