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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 Greek olive that has been harvested from the olive grove prior to ripening. The common varieties are Ionian, Manzanilla, and Naflion.

A type of olive that is most commonly referred to as the Kalamata (Calamata), Amphissa (Amfissa), or the Royal Victorian olive.

A small Italian olive, round in shape and dark brownish violet in color. It is most often used to produce a high quality olive oil.

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

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 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 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 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 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.

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

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.