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A small Italian olive that is spherical in shape and black in color. It is most often used to produce olive oil.

A medium to large round green olive grown in California, but originally from Tunisia. The olive has a fruity flavor with a slightly bitter taste.

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

A medium size Greek olive that is black in color. It is a dry-cured olive, grown only on the island of Thasos in the Aegean Sea.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

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

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 Greek olive that is very small, oval in shape, and darker violet in coloring when ripe. It is most often used to produce olive oil.

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.

A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." Up to 90% of the oil is obtained from the olives during the first cold pressing, but the remaining 10% is contained within the residue.

A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil.

A kitchen utensil that is used as a serving dish for olives, pickled garlic and other similar small round foods.

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

A small black Nicoise olive that is brine-cured, resulting in a very tasty sweet flavor. This olive, native to North Africa, has a distinctively firm flesh.

Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

An Italian descriptor for a Spanish olive that is very large and round in shape with a firm dense meat.

A large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor.

A very small light greenish-brown colored olive native to Spain that contains a soft-textured delicately flavored meat.

A medium large Greek olive that is picked when it is green in color. The olive is brine-cured and contains firm textured meat that has a mild buttery flavor.