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© Shutterstock
0 / 29 Fotos
Kalamata
- Picked near the end of the harvest, Kalamata olives are the kings of Greek table olives. These dark purple gems can be found chopped in Greek salads, minced into tapenade, or served whole on a charcuterie board.
© Shutterstock
1 / 29 Fotos
Kalamata
- With a distinctive fruity and slightly salty flavor, Kalamatas are typically preserved in red wine vinegar, red wine, or olive oil.
© Shutterstock
2 / 29 Fotos
Castelvetrano
- Bright green in color with a mild buttery flavor, this Italian olive hails from Castelvetrano, Sicily.
© Shutterstock
3 / 29 Fotos
Castelvetrano
- Consider serving your castelvetrano olives with sheep's milk cheese and a crisp white wine. It's simply the perfect combination.
© Shutterstock
4 / 29 Fotos
Cerignola
- Meaty and mild, these gigantic green olives are harvested in Cerignola, in Italy's Puglia region.
© Shutterstock
5 / 29 Fotos
Cerignola
- Because cerignola olives are larger than many other varieties, they’re easy to stuff. They pair particularly well with garlic, cheese, capers, and anchovies.
© Shutterstock
6 / 29 Fotos
Manzanilla
- Manzilla olives are oval-shaped, brine-cured olives from Spain, with a crisp texture and a slightly smoky almond flavor.
© Shutterstock
7 / 29 Fotos
Manzanilla
- Manzanilla olives are often stuffed with pimientos and dressed with olive oil and fresh garlic.
© Shutterstock
8 / 29 Fotos
Nyons
- Nyons are black olives from the south of France and are chewier than the other olive varieties in the gallery.
© Shutterstock
9 / 29 Fotos
Nyons
- First dry cured, then aged in brine, these wrinkly olives are meaty, sweet, and packed with aromatic flavor. Dress them with Provençal olive oil and herbs like rosemary and thyme.
© Shutterstock
10 / 29 Fotos
Taggiasca
- Taggiasca olives, also called Ligurian olives because of the region they're grown in, this petite variety packs a big flavor punch for their small size.
© Shutterstock
11 / 29 Fotos
Taggiasca
- Taggiasca olives are the perfect appetizer; they are usually cured with an aromatic mixture of bay leaves, rosemary, and thyme.
© Shutterstock
12 / 29 Fotos
Niçoise
- Hailing from France, Niçoise olives are a key ingredient in classic dishes of the French Riviera, including the famous salade niçoise.
© Shutterstock
13 / 29 Fotos
Niçoise
- Slightly tangy with rich notes, Niçoise olives are also great to nibble on their own.
© Shutterstock
14 / 29 Fotos
Gaeta
- Gaeta olives from Puglia, Italy, are small and purplish-brown. They have a soft, tender flesh and a tart, citrusy taste.
© Shutterstock
15 / 29 Fotos
Gaeta
- Gaeta olives can be either dry-cured, which makes them chewy, or brine-cured, resulting in a plump and juicy treat.
© Shutterstock
16 / 29 Fotos
Gordal
-
© Shutterstock
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Gordal
- Firm, meaty, and refreshing, you can stuff Gordal olives with cheese or enjoy them straight out of the jar.
© Shutterstock
18 / 29 Fotos
Mission
- While olives are often associated with Mediterranean cuisine, the U.S. also produces its own variety: Mission olives.
© Shutterstock
19 / 29 Fotos
Mission
- Although originally believed to be Spanish, Mission olive trees have flourished in California since the 1700s. They have a mild, grassy flavor.
© Shutterstock
20 / 29 Fotos
Picholine
- The French Picholine olive is wonderfully crisp and crunchy, with a tart, nutty, anise taste.
© Shutterstock
21 / 29 Fotos
Picholine
- Picholine olives are pretty and elegant enough to serve as hors d'oeuvres, or in a cocktail, like martini or Bloody Mary.
© Shutterstock
22 / 29 Fotos
Beldi
- Morocco produces several varieties of olives, but exports only a few, such as Beldi olives.
© Shutterstock
23 / 29 Fotos
Beldi
- Beldi olives are dry-cured and packed with intense flavor. Their wrinkled exterior and chewy texture make them the perfect addition to salads.
© Shutterstock
24 / 29 Fotos
Alfonso
- Originating in Chile, these huge, deep purple olives are brine-cured and then macerated in red wine.
© Shutterstock
25 / 29 Fotos
Alfonso
- Afonso olives are juicy and fleshy and typically enjoyed with charcuterie and a full-bodied red wine.
© Shutterstock
26 / 29 Fotos
Amfissa
- Grown in central Greece, Amfissa olives are picked when they're very ripe and then slowly brined for a mild, fruity flavor.
© Shutterstock
27 / 29 Fotos
Amfissa
- In Greece, Amfissa olives are often served in soups or stews. They're also great paired with cheeses and cured meats.
Sources: (Taste of Home) (Serious Eats)
© Shutterstock
28 / 29 Fotos
© Shutterstock
0 / 29 Fotos
Kalamata
- Picked near the end of the harvest, Kalamata olives are the kings of Greek table olives. These dark purple gems can be found chopped in Greek salads, minced into tapenade, or served whole on a charcuterie board.
© Shutterstock
1 / 29 Fotos
Kalamata
- With a distinctive fruity and slightly salty flavor, Kalamatas are typically preserved in red wine vinegar, red wine, or olive oil.
© Shutterstock
2 / 29 Fotos
Castelvetrano
- Bright green in color with a mild buttery flavor, this Italian olive hails from Castelvetrano, Sicily.
© Shutterstock
3 / 29 Fotos
Castelvetrano
- Consider serving your castelvetrano olives with sheep's milk cheese and a crisp white wine. It's simply the perfect combination.
© Shutterstock
4 / 29 Fotos
Cerignola
- Meaty and mild, these gigantic green olives are harvested in Cerignola, in Italy's Puglia region.
© Shutterstock
5 / 29 Fotos
Cerignola
- Because cerignola olives are larger than many other varieties, they’re easy to stuff. They pair particularly well with garlic, cheese, capers, and anchovies.
© Shutterstock
6 / 29 Fotos
Manzanilla
- Manzilla olives are oval-shaped, brine-cured olives from Spain, with a crisp texture and a slightly smoky almond flavor.
© Shutterstock
7 / 29 Fotos
Manzanilla
- Manzanilla olives are often stuffed with pimientos and dressed with olive oil and fresh garlic.
© Shutterstock
8 / 29 Fotos
Nyons
- Nyons are black olives from the south of France and are chewier than the other olive varieties in the gallery.
© Shutterstock
9 / 29 Fotos
Nyons
- First dry cured, then aged in brine, these wrinkly olives are meaty, sweet, and packed with aromatic flavor. Dress them with Provençal olive oil and herbs like rosemary and thyme.
© Shutterstock
10 / 29 Fotos
Taggiasca
- Taggiasca olives, also called Ligurian olives because of the region they're grown in, this petite variety packs a big flavor punch for their small size.
© Shutterstock
11 / 29 Fotos
Taggiasca
- Taggiasca olives are the perfect appetizer; they are usually cured with an aromatic mixture of bay leaves, rosemary, and thyme.
© Shutterstock
12 / 29 Fotos
Niçoise
- Hailing from France, Niçoise olives are a key ingredient in classic dishes of the French Riviera, including the famous salade niçoise.
© Shutterstock
13 / 29 Fotos
Niçoise
- Slightly tangy with rich notes, Niçoise olives are also great to nibble on their own.
© Shutterstock
14 / 29 Fotos
Gaeta
- Gaeta olives from Puglia, Italy, are small and purplish-brown. They have a soft, tender flesh and a tart, citrusy taste.
© Shutterstock
15 / 29 Fotos
Gaeta
- Gaeta olives can be either dry-cured, which makes them chewy, or brine-cured, resulting in a plump and juicy treat.
© Shutterstock
16 / 29 Fotos
Gordal
-
© Shutterstock
17 / 29 Fotos
Gordal
- Firm, meaty, and refreshing, you can stuff Gordal olives with cheese or enjoy them straight out of the jar.
© Shutterstock
18 / 29 Fotos
Mission
- While olives are often associated with Mediterranean cuisine, the U.S. also produces its own variety: Mission olives.
© Shutterstock
19 / 29 Fotos
Mission
- Although originally believed to be Spanish, Mission olive trees have flourished in California since the 1700s. They have a mild, grassy flavor.
© Shutterstock
20 / 29 Fotos
Picholine
- The French Picholine olive is wonderfully crisp and crunchy, with a tart, nutty, anise taste.
© Shutterstock
21 / 29 Fotos
Picholine
- Picholine olives are pretty and elegant enough to serve as hors d'oeuvres, or in a cocktail, like martini or Bloody Mary.
© Shutterstock
22 / 29 Fotos
Beldi
- Morocco produces several varieties of olives, but exports only a few, such as Beldi olives.
© Shutterstock
23 / 29 Fotos
Beldi
- Beldi olives are dry-cured and packed with intense flavor. Their wrinkled exterior and chewy texture make them the perfect addition to salads.
© Shutterstock
24 / 29 Fotos
Alfonso
- Originating in Chile, these huge, deep purple olives are brine-cured and then macerated in red wine.
© Shutterstock
25 / 29 Fotos
Alfonso
- Afonso olives are juicy and fleshy and typically enjoyed with charcuterie and a full-bodied red wine.
© Shutterstock
26 / 29 Fotos
Amfissa
- Grown in central Greece, Amfissa olives are picked when they're very ripe and then slowly brined for a mild, fruity flavor.
© Shutterstock
27 / 29 Fotos
Amfissa
- In Greece, Amfissa olives are often served in soups or stews. They're also great paired with cheeses and cured meats.
Sources: (Taste of Home) (Serious Eats)
© Shutterstock
28 / 29 Fotos
Types of olives every foodie must try
Don't miss out on sampling these olives
© Shutterstock
The olive has been part of the human diet for centuries. From black to green, different types of olives yield varying levels of salty, sweet, and tangy notes, used to flavor all sorts of meals, snack boards, and even cocktails.
Milder green olives are harvested early in the season, while black olives are picked later. Regardless of their color, both types are a staple of the Mediterranean diet, prized for their healthy fats and rich antioxidants.
Click through this gallery for a selection of olives you know and others you don't.
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