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A kitchen utensil that is used as a serving dish for olives, pickled garlic and other similar small round foods.

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

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.

Also known as Frantoiano, Correggiola, Razzo Gentile, and Paragon. It is a medium size Italian olive that comes from Tuscany.

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 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 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.

Sometimes referred to as Nevadillo Blanco, but is not actually the same genetically. It is a medium sized olive from Spain that has an elongated pointed shape and has a shiny black flesh when fully ripe.

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 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 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.

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 commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A medium size Italian olive, oval in shape and dark violet in color, which is highly prized for its oil.

A large sized Mediterranean olive, darkish brown or red in color, that is prized for its oil.

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