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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.

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 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 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 brownish-black olive grown in Italy that has a long rounded shape and meat with a firm texture.

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

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

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 very small and slender fish found mainly in the ocean waters of the Artic, Iceland, Northwestern U.S., and Scandinavia.

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.

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

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.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.