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

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

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

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

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 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 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.

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.