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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 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 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.

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 small, round, black or brownish-black toned olive that is produced in Portugal. It has a somewhat pointed shape and distinctively flavored meat.

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

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

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 very large sized Italian olive that is dark green and elliptically shaped. It is highly valued for the quantity of meat.

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 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 blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

A type of small black fruit harvested from trees native to Mediterranean regions. There are several varieties and several ways in which the black olive is sold.