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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.

A type of olive that is most commonly referred to as the Kalamata (Calamata), Amphissa (Amfissa), or the Royal Victorian olive.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

A food spread typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

A large purplish-black olive from California that grows in several different oval-shaped sizes and produced similar to Greek olives.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

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.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

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 French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

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

A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.

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

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

For olives that are to be served as table olives, generally the olive is chartreuse colored when it is ripe and harvested.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

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

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.