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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 pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

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 large size Italian olive that is oval in shape and when ripe, it is purplish-black in color. The meat of the olive has a firm texture and it is brine-cured or dried for serving.

A large size Italian olive, long and oval in shape, that is black in color when harvested. It is most often used to produce olive oil.

A small to medium size olive grown in California that is dark black when ripe. It is most often used for the production of olive oil.

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

A small, round, cherry shaped olive from Italy that is purplish-black in color. It is most often used to produce a delicately flavored olive oil.

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

A medium size Italian olive that has a longer oval shape and is purplish-black in color after being picked.

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

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

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

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