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

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

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 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.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

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.

Also known as Azapena or Sevillana de Azapa, this olive is named for the region in Chile where it is grown.

The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary significantly from one region to the next as well as from grower to grower, since soils and environment will have an effect on creating different flavors within olives grown in the same area.

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 large pale green colored olive from Spain that is round in shape. It is brine-cured with a firm-textured meat that has a soft fruity or sweet flavor.

A term used in the U.S. to describe a medium size olive that is native to Spain but grown in California.

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