A large, black olive with a smooth and meat-like taste, named after the city of Kalamata in Greece. These table olives are usually preserved in wine, vinegar or olive oil.
A large, rounded-oval fruit, with purple-green skin, originated in Dos Hermanas, Seville, in southern Spain. "Manzanillas" means little apples in Spanish. Known for a rich taste and thick pulp, it is a prolific bearer, grown around the world.
One of the most important Italian varieties, especially favoured in the area of Puglia, the largest olive growing area of Italy. This olive has a naturally high level of polyphenols, which yield a robust tasting olive oil.
A large green olive cultivar primarily grown in Sicily. They have a mild, buttery flavor that makes them popular table olives, though they are also used to produce olive oil.
A cultivar of olive developed in California by Spanish missions along El Camino Real in the late 18th century. They are black and generally used for table consumption.
Along with Frantoio cultivars, Leccino olives are the principal raw material for Italian olive oils from Tuscany. Leccino has a mild sweet flavour.
Along with Leccino, Frantoio olives are a principal raw material for Italian olive oils from Tuscany. Frantoio is fruity with a stronger aftertaste than Leccino.
Also known as Bella di Cerignola, is an olive cultivar from Italy. Cerignola olives are very large, mild in flavor, and may be served either green or cured red or black.