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

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.

An Italian term for a food spread, typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

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 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 large light green olive native to Italy, but also produced in California, that contains a soft-textured delicately flavored meat.

An almond shaped pointed olive from Spain that is black in color. It is most often brine-cured and has a firm textured meat with a slightly sweet flavor.

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

A large dark green oval shaped olive from Spain that is brine-cured and flavored with rosemary. It is used as a snack or to complement other foods.

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

A small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

An elliptical-shaped, small blackish-brown olive that is native to Italy. It is brine-cured and provides a somewhat salty flavor with a nutty almond aftertaste.

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.