Search

Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

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

A medium large Greek olive that is picked when it is green in color. The olive is brine-cured and contains firm textured meat that has a mild buttery flavor.

A very small Greek olive that has a brownish-green or purplish-black color. The olive is brine-cured and contains firm meat that has a delicately sweet nutty flavor.

A large oval shaped olive produced in southern Italy that can be either black or bright green in color, depending on maturity.

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 medium size Greek olive that is round and brownish purple in color. It is a brine-cured olive containing soft, almost mushy meat with a slightly salty flavor.

A smaller elliptical-shaped green olive that is native to southern France. This olive is brine-cured and has a slightly salty flavor.

Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin.

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

A large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor.

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 large pale green colored olive from Spain that is round in shape. It is brine-cured with a firm-textured meat that has a soft fruity or sweet flavor.

A medium sized, pale green colored olive from Spain that is round in shape. It is brine-cured and has firm, fibrous textured meat providing a soft fruity or sweet flavor that may be slightly bitter.

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

A large oval shaped Italian olive that is dark violet in color. It is brine-cured and has a firm textured meat providing a soft delicate flavor.

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