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

A term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.

A food spread typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

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

A large purplish-black olive from California that grows in several different oval-shaped sizes and produced similar to Greek olives.

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 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 medium to large sized Mediterranean olive common in Italy. Mildly fruity and only slightly bitter in taste, this olive is meaty and provides a good amount of oil when used in the production of olive oil.

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

A medium sized Spanish olive that is elongated in shape and a darker violet when harvested. It is most often used to produce higher quality olive oil, but is also produced as a table olive soaked in sherry to be used as an hors d'oeuvre.

A large oval shaped black or green olive native to Italy. It is a brine-cured olive that generally provides a softer delicately sweet flavor.

A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat....

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.

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

A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat. It is brine-cured in vinegar and has a rich olive flavor that may be slightly bitter or acidic in taste.

A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped.

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.