Olive Varieties: What Is Olive Oil Made From?

The olive (Olea Europaea) is one of the oldest and most important domesticated crops grown by humans. Since its inception, this tree, both naturally and with the help of man, has diverged into many varieties. 

Today, there are about 700 varieties of olives in the world. Who knows, maybe someday we'll collect them all here?   

Olive Varieties: A - Z

Adramytiani are light brown middle-sized olives with oil content of about 20 - 25%. These olives are widespread on the Greek island of Lesvos and grow in the northern and north-eastern regions of the island. Their homeland is Asia Minor, and this olive variety is named after the area of Adramyttio. Adramytiani olives are part of the olive blend Aegean Gold and give this superior olive oil its light fruity aroma and rich texture. 

Aglandau
The Aglandau is one of the more important of approximately a hundred cultivars of olives in France. It is grown primarily in Provence, but also as far away as Azerbaijan and Ukraine. The Aglandau is primarily used for production of oil, but can also be eaten. When used as table olives, the fruit is normally called Beruguette. The oil is highly valued for its fruity taste.  

Aloreña
The area is primarily in the Valle del Guadalhorce, in the southeast Province of Málaga. The tree produces an egg-shaped table olive similar to an apple in shape and color it is sometimes referred to as the "mini apple". Synonyms: Aloreña, Azufairada, Manzanilla, Manzanilla de Alora, Manzanilla de Los Ranchos, Aloreña de Artafè, Aloreña de Artafè (Aloreña), Aloreña de Artafè (Arola), Aloreña de Iznalloz, Aloreña de Iznalloz (Aloreña).  

Amfissa
Amfissa is a common Greek table olive grown in Amfissa, Central Greece near the oracle of Delphi. Amfissa olives enjoy protected designation of origin (PDO) status, and are equally good for olive oil extraction. The olive grove of Amfissa, which consists of 1,200,000 olive trees is a part of a protected natural landscape.

Ascolano 
Ascolano is a table olive variety from the Le Marche region of Italy enjoyed as a table olive. It is also grown in California for olive oil. When harvested and milled when very ripe the resulting olive oil can exhibit an exceedingly fruity character, described by professional tasters as redolent of tropical fruit and peaches.   

Ayvalik 
Ayvalik is popular olive type which is produced mostly for oil. The name is coming from the Turkish cities in North Aegean, Ayvalık – Edremit.
Ayvalik olives are excellent for both olive oil production and canning. This olive cultivar requires very careful and careful handling.
When grown and processed properly, these olives offer a wide range of health benefits and organoleptic characteristics.

Azeradj 
Region of origin: Algeria. Early November harvesting produces Azeradj extra‐virgin olive oil with excellent chemical characteristics. The Azeradj olive is characterized by its medium to large size, oval shape, and reddish-brown color. It is typically harvested in November and December, and is used for both table olives and olive oil production. The resulting olive oil is known for its fruity aroma and flavor, with hints of apple and almond. It has a medium to high bitterness and pungency, and is considered to be of high quality. The Azeradj olive variety is gaining popularity among olive growers due to its productivity and the high quality of the resulting olive oil. 

Barnea
A modern dual-purpose cultivar bred originally from Kadesh Barnea in southern Israel by Professor Shimon Lavee to be disease-resistant and to produce a generous crop. The oil has a strong flavour with a hint of green leaf. Barnea is widely grown in Israel and in the southern hemisphere, particularly in Argentina, Australia, India and New Zealand. It has also been introduced to Northern California. Best pollinizer is the Picual. Also known as K-18 in Al-Jouf, Saudi Arabia, Jordan and Palestine.  

Beldi 
Beldi is one of the most popular types of olives in Morocco. These olives are harvested in late autumn when fully ripe and used as a table variety. Beldi olives are treated with salt and dried in the sun, the taste is very similar to Greek sun-dried olives Thassos Throumpa.  

Belica 
Belica (Istrian Belica, Bianca Istriana) is an autochthonous Slovenian olive variety originating from the region of Istria (Slovenia, Croatia and Italy). It has a closed, upright, broom-like growth. It ripens quite late, depending on the ambient temperature. Harvest or ripening time from mid-November to mid-December. The fruits are quite thick, light green when harvested, later changing colour to dark reddish to black. Olive oil content is very high, around 20%. The oil has a rich bitter-spicy taste and a fresh herbal aroma. In our store you can buy olive oil Vanja Couvee made from 16 olive varieties including Belica.  

Biancolilla 
Biancolilla olives are so called because of the white color of the flowers during the blossom period of the olive tree. Biancolilla olives is one of the oldest varieties traditionally grown in Sicily, in the Central and Eastern parts of the island. These olives are very well adapted to the dry and hot climate of Sicily and are distinguished by good harvesting productivity and a fairly high olive oil yield.

Biancolilla is a small to medium-sized olive with a rounded shape and a green to yellow-green color when ripe. Biancolilla olives are primarily used for olive oil production, and the resulting oil is highly regarded for its delicate, fruity flavor and low acidity. It has a light golden color and a mild aroma, with notes of almonds and artichokes.

In addition to olive oil production, Biancolilla olives are also used as table olives. They are typically cured in brine or salt and are often flavored with herbs, spices, or citrus. When used as table olives, Biancolilla olives are prized for their firm texture and mild, slightly sweet taste.

Bidni 
Bidni is an olive variety that is grown in Malta, a small island nation located in the Mediterranean Sea. It is an important olive variety in Malta, and is used to produce high-quality olive oil. The Bidni olive is a medium-sized olive with a thick skin and a slightly bitter taste. The olives are usually harvested in late October to early November, and are typically picked by hand. The resulting olive oil is characterized by its golden color, fruity flavor, and low acidity. It is often used in traditional Maltese dishes, such as fish stews and rabbit stews. The fruit is famously known for its superior olive oil and its beautiful dark violet colour at maturity.  

Bosana 
Bosana is a small to medium-sized olive with an elliptical shape and a dark purple color when fully ripe. It is the most common cultivar of olives in Sardinia. It makes up over 50% of the olive production on the island. The etymology of the name is uncertain, but it could refer to an alleged origin in the territory of Bosa. It is maintained, however, that the cultivar is of Spanish origin. The Bosana is a variety well adapted to less hospitable environments. 
Bosana olives are primarily used for olive oil production, and the resulting oil is highly regarded for its fruity, slightly bitter flavor and low acidity. It has a golden color and a medium to robust intensity, with hints of grass, green apple, and almond.  
In addition to olive oil production, Bosana olives are also used as table olives. They are typically cured in brine or salt and are often flavored with herbs or spices. When used as table olives, Bosana olives are prized for their rich, meaty texture and intense, slightly bitter taste.

Bouteillan
The Bouteillan is a cultivar of olives grown primarily in Provence. Originally from the town of Aups in the Var département, it is today grown also in Australia and the United States. It is mostly used for the production of oil. The Bouteillan is vulnerable to certain pests, but has a good resistance to cold. It is a cultivar of medium-to-weak vigour, with a spreading growth form, and elliptic-lanceolate leaves of medium length and width. The olives are of medium weight, and ovoid, slightly asymmetrical in shape. The stone is rounded at both ends, with a rough surface. Depending on the region, this cultivar is picked from the end of October until New Year. When fully mature, the colour of the fruit is Burgundy. The olive is clingstone – the stone clings to the flesh.  

Buga
Buga (Buža, Busio di Pirano) is a Slovenian variety of olives, widespread in the Istria region. Olives ripen very early, in early October. Ripe fruits have a rich purple-black colour. They are small or medium, the shape is from round to irregularly ovoid. Buga olives are quite resistant to low temperatures and to the olive fly, but are sensitive to olive mould. This variety of olives is mainly intended for processing into oil. Olive oil has a fruity taste, slightly spicy, but almost not bitter. Like Belica, Buga is found in almost all Slovenian olive oil blends, for example Sopotnik or Vanja Couvee.   

Cailletier 
The Cailletier, also known by the Italian name Taggiasca, is a cultivar of olives grown primarily in the Alpes-Maritimes region near Nice and the Riviera di Ponente, Italy. It is best known under the name Niçoise, which signifies its curing method. It is commonly used as an important ingredient in the salade niçoise. It can also be used for the production of oil. This cultivar is particularly susceptible to the olive fruit fly. It is a cultivar of good strength and large size, with an erect growth form, and elliptic-lanceolate leaves of medium length and width. The olives are of low weight, ovoid shape and symmetrical. For use in oil production the olive is harvested in mid-November. Fruits for use as table olives, on the other hand, can be harvested up until May. The fully ripe olives have a dark colour that ranges from black brownish-purple to brownish-black.   

Calabria 
Calabria olives are cultivated in all five provinces of Calabria, mostly in Catanzaro. The olive oils of this variety are characterised by a medium olfaction of fruity green olives and slight traces of fresh grass and fruit, especially apple, sensations of grass/leaf and artichoke, with reference to tomatoes and fresh almonds. A bitter note dominates the taste, together with more dulled spicy and sweet flavours, of bitter almond and walnut.   

Canino
Canino is a small Italian olive that is spherical in shape and black in color. Canino olive variety is most often used to produce olive oil.
The oil content of these olives is in the lower range (about 14 - 15%) but the Canino olive oil is considered a good quality oil so the olives are grown primarily for oil. The olives mature in December. The tree needs another type of olive tree to cross-pollinate with. Other names of Canino olives: Caminese, Canina, Caninese, Canino, Montignoso.  

Carolea 
Olives Carolea grow in Italy, mainly in the provinces of Calabria, Apulia, Basilicata and Sicily. Despite its southern Italian origin, the variety stands out for its resistance to cold, however it is susceptible to disease and requires advanced agronomic care. Carolea have good characteristics for both table olive production and olive oil pressing. Due to high olive oil yield and the possibility of mechanised harvesting, Carolea olives are currently expanding. 

Casaliva
Casaliva is an Italian olive tree originating from Lake Garda and growing mainly in the regions of Veneto, Lombardy and Trentino, i.e. close to its place of origin. This variety rarely takes root in an environment where it has not been traditionally grown, it is very susceptible to the olive fly and to many diseases. Ripe Cazaliva fruits are black-purple olives of small size with a symmetrical elliptical shape. Casaliva has good productive characteristics, these olives contain up to 25% olive oil. Casaliva olive oil is highly valued both in mono-varietal products and in premium blends.  

Črnica
Črnica is a domesticated Slovenian olive variety that came from Italy. The Črnica olive is a lush tree with a dense broad crown and flat, dark green leaves. The fruits are medium in size, elliptical in shape, black when ripe. This olive is rather sensitive to cold, but after winter the tree grows well and quickly. The first fruits ripen at the end of October, and the harvest usually takes place at the beginning of November. Although the olive oil content of the fruit is relatively low, the variety is mainly intended for processing into oil. 

Castelvetrano
Castelvetrano, also known as Nocellara del Belice, is an olive cultivar from the Valle del Belice area of south-western Sicily. It is a dual-purpose olive, grown both for oil and for the table. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives. As a table olive it may be treated by various methods, one of which is named for the comune of Castelvetrano in the Valle del Belice and are large, green olives with a mild, buttery flavour.

Cayon
Cayon is an olive variety that is primarily grown in the region of La Rioja, Spain. It is a small to medium-sized olive with an elongated shape and a purple to black color when fully ripe.
Cayon olives are primarily used for olive oil production, and the resulting oil is highly regarded for its fruity, slightly spicy flavor and low acidity. It has a golden color and a medium to robust intensity, with hints of green apple, almond, and black pepper.
In addition to olive oil production, Cayon olives are also used as table olives. They are typically cured in brine or salt and are often flavored with herbs or spices. When used as table olives, Cayon olives are prized for their firm texture and bold, slightly bitter taste. 

Cellina di Nardo
Cellina di Nardo olives are a type of olive that is grown in the province of Lecce, in the southern Italian region of Apulia. These olives are small to medium-sized and have a slightly oblong shape. They are typically harvested when they are still green and then cured in brine or salt to remove their bitterness and enhance their flavor. 
Cellina di Nardo olives are known for their mild and delicate flavor, with a slightly fruity and nutty taste. These olives are often used in traditional Apulian dishes, such as Pasta alla Puttanesca and various types of antipasti. 
In addition to their culinary uses, Cellina di Nardo olives are also used to produce high-quality olive oil. The oil produced from these olives is generally quite mild and fruity, with a slightly sweet taste. Overall, Cellina di Nardo olives are a prized ingredient in Apulian cuisine and are highly valued for their unique flavor and versatility in the kitchen. 

Cerignola
Cerignola olives are a type of large, meaty olive that is primarily grown in the Apulia region of southern Italy. They are named after the town of Cerignola, which is located in the province of Foggia in Apulia. 
These olives are typically harvested when they are fully ripened and have a deep purple-black color. They have a round, plump shape and a firm, chewy texture. Cerignola olives are known for their mild and slightly sweet flavor, with a hint of bitterness. 
Cerignola olives are mostly used in a variety of dishes, including pasta dishes, salads and pizzas, as well as an appetizers or snacks. Due to their large size and meaty texture, Cerignola olives are often referred to as "the queen of olives." They are highly valued by olive connoisseurs for their unique flavor and texture, and are considered a delicacy in many parts of the world.

Chemlali
Chemlali olives are a variety of olive that is primarily grown in Tunisia. These olives are known for their high oil content and are mainly used for producing olive oil. 
Chemlali olives have an elongated oval shape and a smooth, shiny skin that ranges in color from green to yellowish-green. They have a firm, meaty texture and a slightly fruity and nutty flavor, with a mild bitterness. 
In Tunisia, Chemlali olives are harvested in the late fall and early winter months. They are often picked by hand and then processed using traditional methods, such as brining or dry curing. The resulting olives are then used for producing olive oil, which is a staple ingredient in Tunisian cuisine.Chemlali olive oil is known for its delicate, fruity flavor and golden-yellow color. It has a low acidity and is considered to be of high quality. Tunisian olive oil is widely used in cooking, as well as in cosmetics and skincare products, due to its moisturizing and nourishing properties.

Chetoui
Chetoui olives are a variety of olive that is primarily grown in Tunisia. These olives are commonly used for producing olive oil, but they can also be used for table olives. Chetoui olives are typically harvested in the fall and early winter months when they are fully ripened and have turned black. They have an oval shape and a firm texture, with a slightly bitter and spicy flavor. 
Chetoui olives are highly valued for their high oil content, which can range from 25% to 30%. The oil produced from these olives is known for its distinctive fruity and spicy flavor, with a slightly pungent aftertaste. Chetoui olive oil is often used in Tunisian cuisine, as well as in international gourmet dishes.

Cobrançosa
Cobrançosa olives are a variety of olive that is primarily grown in Portugal, particularly in the region of Trás-os-Montes. These olives are commonly used for producing high-quality olive oil. 
Cobrançosa olives are typically harvested in the fall and early winter months when they are fully ripened and have a green to yellowish-green color. They have an oval shape and a firm texture, with a slightly bitter and fruity flavor. 
The oil produced from Cobrançosa olives is known for its distinctive aroma, which is characterized by notes of green apple and herbs. It has a mild and balanced flavor, with a slightly spicy aftertaste. 
Cobrançosa olive oil is often used in gourmet dishes, particularly in Portuguese cuisine, and is considered to be one of the best olive oils in the world. 

Conservolea
Conservolea olives are a variety of olive that is primarily grown in Greece, particularly in the regions of Messinia, Lakonia, and Argolis. These olives are commonly used for producing table olives, but they can also be used for producing olive oil. 
Conservolea olives are typically harvested in the fall when they are fully ripened and have turned black. They have a large size and a firm texture, with a slightly fruity and nutty flavor. 
The olives are often preserved in brine or salt and can be enjoyed as a snack or used in a variety of dishes, particularly in Greek cuisine. They are often served with feta cheese, as well as in salads and other appetizers. 
Conservolea olive oil is also highly valued for its unique flavor profile. It has a fruity and slightly bitter taste, with a spicy aftertaste. It is often used in Greek cuisine, particularly in dishes such as salads, grilled meats and fish. 

Coratina
Coratina olives are a variety of olive that is primarily grown in the Puglia region of southern Italy. These olives are mainly used for producing olive oil, and they are one of the most widely cultivated olive varieties in the country. Coratina olives are typically harvested in October - November when they are not fully ripe and have a green to purple color. The olives have an oval shape and a firm texture, with a slightly bitter and pungent flavor.
The oil produced from Coratina olives is highly valued for its distinctive fruity and spicy flavor, with a slightly bitter aftertaste. It is often used in Italian cuisine, particularly in dishes such as pasta, roasted vegetables, and grilled meats.
In addition to its culinary and health benefits, Coratina olives are also an important part of the cultural heritage of the Puglia region. They are often used in local festivals and celebrations, and they are considered a symbol of the region's culinary traditions.

Cornicabra
Cornicabra olives are a variety of olive that is primarily grown in central and southern Spain, particularly in the regions of Castilla-La Mancha and Extremadura. These olives are mainly used for producing high-quality olive oil, although they can also be used for table olives. Cornicabra olives are typically harvested in October. They have a dark green to purple colour, a medium size and a firm texture, with a slightly bitter and fruity flavour.
Olive oil Cornicabra is highly valued for its distinctive taste, which is characterised by a soft start and intense bitter and pungent finish, a rich fruity taste with a hint of spiciness. It is often used in Spanish cuisine, particularly in dishes such as roasted vegetables, grilled meats, fatty fish and just bread dipping.
Cornicabra olive oil is extremely rich in antioxidants and monounsaturated fats, which help reduce the risk of heart disease, improve brain function, and support overall health and well-being.

Domat
Domat olives are a type of olive that is native to Turkey, particularly the region of Aydin. They are also known as Aydin olives or Aydin Domat olives.
Domat olives are typically medium-sized and oval-shaped, with a slightly pointed tip. They are usually harvested when they are green, but they can also be left to ripen and turn black. When they are green, they have a firm texture and a slightly bitter taste, whereas when they are black, they are softer and have a milder, more buttery flavor. Domat olives are commonly used in Turkish cuisine, particularly in dishes such as olive oil-based meze, salads, and stews. They are also often used to make olive oil, which is highly valued for its fruity and slightly spicy flavor. 

Dritta
Dritta olives are a type of olive that is native to the region of Abruzzo in Italy. They are also known as Aprutino Pescarese or Pescara olives, or simply Aprutini olives. These olives are small to medium-sized and have an oval shape with a pointed tip. They are typically harvested when they are green and then left to ripen and turn black. When they are green, they have a firm texture and a slightly bitter taste, whereas when they are black, they are softer and have a milder, more fruity flavor.
Dritta olives are highly prized for their unique flavor and are often used in Italian cuisine, particularly in dishes such as pizza, pasta, and salads. They are also commonly used to make olive oil, which is highly valued for its fruity and slightly spicy flavor. The olives are typically harvested by hand and processed using traditional methods to preserve their flavor and quality. 

Empeltre
Empeltre olives are a type of black olive that is native to Spain, particularly the region of Aragon. They are also grown in other parts of Spain as well as in France, Italy, and other Mediterranean countries. Empeltre olives are small to medium-sized and have an oval shape with a slightly pointed tip. They are typically harvested when they are black and ripe, although they can also be harvested when they are green and unripe. When they are black, they have a soft texture and a rich, fruity flavor.
Empeltre olives are commonly used in Spanish cuisine, particularly in dishes such as tapas, salads, and stews. They are also often used to make olive oil, which is highly valued for its delicate and fruity flavor. The olives are typically harvested by hand and processed using traditional methods to preserve their flavor and quality.

Frantoio
Frantoio is a variety of olive that is native to Italy, particularly in the Tuscany region. It is one of the most widely planted olive varieties in Italy and is also grown in other parts of the world, including Australia, New Zealand, and California. Frantoio olives are medium-sized and have an oval shape with a pointed tip. They are typically harvested when they are green, although they can also be left to ripen and turn black. When they are green, they have a firm texture and a slightly bitter taste, whereas when they are black, they are softer and have a milder, more buttery flavor.
Frantoio olives are highly valued for their olive oil, which is considered to be one of the best olive oils in the world. The oil is characterized by its fruity and pungent flavor with a hint of bitterness and a spicy finish. Frantoio olives are also used in a variety of Italian dishes, including salads, pasta, and pizza, and are commonly served as an appetizer with bread and cheese.

Galeda
Galeda, also known as Galega Vulgar, is a variety cultivated in Portugal, particularly in the region of Trás-os-Montes. They are also grown in other parts of Portugal, as well as in Spain. Galega olives are medium to large-sized and have an oval shape with a pointed tip. They are typically harvested when they are green and then left to ripen and turn black. When they are green, they have a firm texture and a slightly bitter taste, whereas when they are black, they are softer and have a milder, more fruity flavor. Galega olives are highly valued for their oil, which is characterized by its delicate and fruity flavor with a hint of bitterness and a spicy finish. The olives are also commonly used in Portuguese cuisine, particularly in dishes such as codfish, stews, and salads. Galega olives are typically harvested by hand and processed using traditional methods to preserve their flavor and quality.

Gemlik
Gemlik olives are a type of black olive that is native to the Gemlik district of the Bursa province in Turkey. They are also known as Gemlik siyah or Aegean black olives. Gemlik olives are medium to large-sized and have an oval shape with a slightly pointed tip. They are typically harvested when they are black and fully ripe, although they can also be harvested when they are green and unripe. When they are black, they have a soft texture and a rich, fruity flavor.
Gemlik olives are commonly used in Turkish cuisine, particularly in dishes such as olive oil-based meze, salads, and stews. They are also often used to make olive oil, which is highly valued for its fruity and slightly spicy flavor. The olives are typically harvested by hand and processed using traditional methods to preserve their flavor and quality. Gemlik olives are also exported to other countries and are popular in Mediterranean cuisine. 

Gentile di Chieti
Gentile di Chieti olives are a typical Italian variety, their homeland is the Chieti province in the Abruzzo region. These olives are also known as Chieti or Gentili olives. Gentile di Chieti olives are medium to large-sized and have an oval shape with a slightly pointed tip. They are typically harvested when they are green and then left to ripen and turn black. When they are green, they have a firm texture and a slightly bitter taste, whereas when they are black, they are softer and have a milder, more fruity flavor. Gentile di Chieti olives are highly valued for their oil, which is characterized by its delicate and fruity flavor with a hint of bitterness and a spicy finish. The olives are also commonly used in Italian cuisine, particularly in dishes such as pizza, pasta, and salads. They are also often served as an appetizer with bread and cheese. Gentile di Chieti olives are typically harvested by hand and processed using traditional methods to preserve their flavor and quality.

Germana
Germana olives, also known as Ghjermana de Balagne or Germanette olives, are an Italian olive variety that is native to the Balagne region of the island of Corsica. These olives are small to medium in size and have an elongated, oval shape with a pointed tip. They are typically harvested when they are green and unripe, although they can also be left to ripen and turn black. When they are green, they have a firm texture and a slightly bitter taste, whereas when they are black, they are softer and have a milder, more fruity flavor. Ghjermana de Balagne olives are highly valued for their oil, which is characterized by its fruity and slightly spicy flavor with a hint of bitterness. The olives are also commonly used in Corsican cuisine, particularly in dishes such as salads, stews, and meat dishes. They are also often served as an appetizer with bread and cheese. Ghjermana de Balagne olives are typically harvested by hand and processed using traditional methods to preserve their flavor and quality.