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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 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 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 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 medium size, almond shaped Greek olive that is blackish-purple in color. It is a brine-cured stone cracked olive that is slit, and packed in vinegar.

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

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

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

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 kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives.

A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.

A medium sized purple or purplish-black olive grown in southern France that contains firm textured meat.