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A Greek olive that has been harvested from the olive grove prior to ripening. The common varieties are Ionian, Manzanilla, and Naflion.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A small oval fruit, grown on trees, that is harvested prior to ripening to retain the green color and dense meaty 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.

A Greek olive grown in the Arcadia or Morea region of Greece, along the Peloponnesian peninsula adjacent to the Aegean Sea.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

A Greek olive that is available as a green (blonde) or black variety, depending on ripening. The green is processed prior to fully ripening, while the black is fully ripe.

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.

A very small Greek olive that has a brownish-green or purplish-black color. The olive is brine-cured and contains firm meat that has a delicately sweet nutty flavor.

A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat....

A medium-sized, cracked Greek olive that is light to dark green in color. Brine-cured and packed with olive oil, the firm meat of the Naflion Olive provides a crisp nutty flavor with a somewhat sour and salty overtone.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

A large oval shaped black or green olive native to Italy. It is a brine-cured olive that generally provides a softer delicately sweet flavor.

A medium to large round green olive grown in California, but originally from Tunisia. The olive has a fruity flavor with a slightly bitter taste.

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

A smaller elliptical-shaped green olive that is native to southern France. This olive is brine-cured and has a slightly salty flavor.

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.

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

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

An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen.