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A medium-large pale greenish-gray Greek olive that turns purple as it ripens and contains soft fleshy textured meat.

A large light green olive native to Italy, but also produced in California, that contains a soft-textured delicately flavored meat.

A large dark green oval shaped olive from Spain that is brine-cured and flavored with rosemary. It is used as a snack or to complement other foods.

It is a Spanish olive that is large in size, and oval in shape with a bright green color or purplish-black when ripe.

An almond shaped pointed olive from Spain that is black in color. It is most often brine-cured and has a firm textured meat with a slightly sweet flavor.

A medium size brownish-black olive grown in Italy that has a long rounded shape and meat with a firm texture.

An elliptical-shaped, small blackish-brown olive that is native to Italy. It is brine-cured and provides a somewhat salty flavor with a nutty almond aftertaste.

A very small and slender fish found mainly in the ocean waters of the Artic, Iceland, Northwestern U.S., and Scandinavia.

A fruit that is produced by a Mediterranean caper bush. When the plant buds, the tiny bud of the bush is harvested as a caper.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.