Olive Varieties: What Is Your 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

Ada Zeytini
Ada Zeytini olives are grown on the island of Gökçeada in Turkey and are small to medium-sized olives with high oil content. They are typically used to make olive oil but are also eaten as table olives.  

Adramytiani is light brown middle-sized olives with an oil content of about 20 - 25%. These olives are widespread on the Greek island of Lesvos and grow in the northern and northeastern 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 oil Aegean Gold and give this superior blend 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 the 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 the popular olive type that 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 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 the southern hemisphere, particularly in Argentina, Australia, India and New Zealand. It has also been introduced to Northern California. The 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, and light green when harvested, later changing colour from 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 are 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 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 color 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 good resistance to cold. It is a cultivar of medium-to-weak vigor, 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 color. 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 characterized by medium olfaction of fruity green olives and slight traces of fresh grass and fruit, especially apples, sensations of grass/leaf and artichoke, regarding tomatoes and fresh almonds. A bitter note dominates the taste, together with more dulled spicy and sweet flavors, 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 has good characteristics for both table olive production and olive oil pressing. Due to high olive oil yield and the possibility of mechanized 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, and 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 oil. 

Castelvetrano
Castelvetrano, also known as Nocellara del Belice, is an olive cultivar from the Valle del Belice area of southwestern 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 flavor. 

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 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. 

Chiquitita
The Chiquitita olive variety is a relatively new cultivar that was developed in Spain as a cross (hybrid) between the iconic Spanish Picual and Arbequina olive varieties.
The Chiquitita olive tree is a medium-sized tree that bears fruit with an oval shape. The olives themselves are small, about half the size of traditional table olives. They have a dark purple to black color when fully ripe.
One of the distinguishing characteristics of Chiquitita olives is their mild and fruity flavor. They have a delicate sweetness with hints of almonds and a slightly peppery finish. The oil produced from Chiquitita olives is also highly regarded for its quality and flavor.
The Chiquitita olive variety is gaining popularity among olive growers and consumers for several reasons. The small size of the olives makes them ideal for snacking and as a garnish for dishes. Additionally, the Chiquitita trees are known to be hardy and resistant to certain diseases, making them easier to cultivate.
The Chiquitita olive variety is primarily cultivated in Spain, particularly in the region of Andalusia, which is renowned for its olive production. However, it is also being grown in other parts of the world, including the United States, Australia, and South Africa.

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 apples 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 color, medium size, and have a firm texture, with a slightly bitter and fruity flavour.
Olive oil Cornicabra is highly valued for its distinctive taste, which is characterized 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. 

Edremit
Edremit olives are grown in the Edremit Bay area of Turkey and are medium to large-sized olives with a high oil content. They are typically used to make olive oil but are also eaten as table olives. 

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 their 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 their 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. 

Gordal
Gordal olives, also known as Queen olives, are a popular variety of large-sized table olives. They are primarily cultivated in Spain, particularly in the region of Andalusia. The name "Gordal" comes from the Spanish word for "fatty" or "plump," which accurately describes the size and shape of these olives.
Gordal olives have a large size and meaty texture. They are known for their firm and crisp bite, making them a satisfying choice for olive enthusiasts. These olives have a relatively low oil content compared to some other varieties, which contributes to their firmness.
Gordal olives are often processed using a simple brine solution or sometimes marinated with herbs, spices, or citrus zest to add extra flavor. The marination process helps infuse them with additional aromatic notes, such as garlic, thyme, or lemon.
Gordal olives are commonly served as a snack or appetizer. They are often enjoyed on their own, added to charcuterie boards, or included in salads and Mediterranean-style dishes. Their large size and firm texture also make them suitable for stuffing with various fillings, such as cheese, peppers, or almonds.
Overall, Gordal olives are favored for their impressive size, firm texture, and versatile usage in culinary applications.

Grossane
Grossane olives are a variety of table olives that are highly prized for their large size and mild flavor. They are named after the Grossane region in France where they were first cultivated.
Now Grossane olives are grown primarily in the Vallée des Baux and Bouches-du-Rhône regions of southern France. These olives can be used to produce oil, but it gives a poor yield, and the oil has a short shelf-life, so Grossane olives are primarily used as table olive. Nevertheless, olive oil made from these olives has a very delicate taste with an incredibly pleasant subtle fruity aroma.
Grossane olives have a low resistance to the olive fruit fly and some kinds of molds. On the other hand, they have a high tolerance to cold and drought. These olives are typically harvested when they are fully mature and have turned black. Grossane olives are known for their plump and meaty texture. They have a low oil content compared to other olive varieties, which contributes to their unique taste. The flavor of Grossane olives is often described as delicate and buttery, with a subtle sweetness. They are less bitter than some other olive varieties, making them a popular choice for those who prefer milder flavors.
These olives are commonly enjoyed as a table olives and are often used in salads, antipasti platters, and as a garnish for various dishes. They can also be used in cooking and are sometimes stuffed with ingredients such as cheese or herbs. 

Halkidiki
Halkidiki olives, also known as Halkidiki green olives, are a popular variety of olives that are grown primarily in the peninsula of Halkidiki in Greece. They are named after the region where they are predominantly cultivated.
These olives are large, oval-shaped, and have a firm, meaty texture. They are commonly used for making table olives and olive oil.
Halkidiki olives are known for their mild and buttery flavor, with a slightly sweet taste and a hint of nuttiness. They have a low oil content, which makes them ideal for marinating and stuffing. Halkidiki olives are usually harvested when they are green and unripe, and they are cured in salt and water brine to remove their bitterness.
In addition to their use in table olives and olive oil production, Halkidiki olives are also commonly used in Greek cuisine. They can be stuffed with various fillings such as cheese, garlic, and herbs, and they can be used as a topping for salads, pizzas, and other dishes.

Hojiblanca
Hojiblanca ("white leaf" in Spanish) are popular and well-known Spanish olives, native to Lucena in the province of Cordoba. They are named after the Hojiblanca olive tree, which is known for its distinctive silver-gray leaves.
Hojiblanca olives are medium to large and have an oval shape. They are known for their plumpness and meaty texture. When ripe, their skin turns from green to purple-black, indicating their readiness for harvest.
These olives have a balanced and fruity flavor profile with a slightly sweet and nutty taste. They are often described as having hints of almond and grassy notes. The flavor is generally mild, making them a versatile olive variety that pairs well with various ingredients and culinary preparations.
Hojiblanca olives are commonly used in both table olives and olive oil production. They are harvested and processed using different methods depending on their intended use. For table olives, they are typically cured in brine or saltwater solutions to remove bitterness and develop their flavor. Some variations may also be marinated with herbs, spices, or citrus to enhance their taste.
In addition to being enjoyed as a standalone snack or appetizer, Hojiblanca olives are often used in salads, tapenades, and Mediterranean-inspired dishes. They can also be paired with cheese, incorporated into pasta sauces, or used as a topping for pizzas and bruschetta.
If you appreciate olives with a fruity flavor and a pleasant texture, Hojiblanca olives are definitely worth trying. They bring a taste of Andalusia to your palate and can be a delightful addition to various culinary creations.

Hondroelia
Hondroelia olives are a type of Greek olive variety. They are also known as Chondrolia olives and are predominantly cultivated in the region of Astros (Άστρος), a town near the Argolic Gulf in the northeast Peloponnese.
The name Hondroelia comes from “hondro” (thick) and is related to the size of these olives. Hondroelia olives are large-sized olives with an oval shape. They have a firm and meaty texture, making them ideal for table olives. The color of Hondroelia olives ranges from green when unripe to black when fully ripe. They are typically harvested at the green or semi-ripe stage.
These olives are known for their mild and slightly fruity flavor. They have a slightly bitter taste when unripe but become milder and more buttery as they ripen. Hondroelia olives are often brine-cured or packed in olive oil to enhance their flavor and preserve them.
In Greek cuisine, Hondroelia olives are commonly enjoyed as a snack or appetizer. They are often served alongside other meze (small dishes) such as feta cheese, bread, and various dips. They can also be used in salads, pasta dishes, and as a topping for pizzas or bruschetta.
Hondroelia olives are popular both in Greece and internationally, and they are widely available in specialty stores or online shops that offer Greek or Mediterranean products. 

Itrana
Itrana olives are a variety of olives primarily grown in the Lazio region of Italy, particularly in the area surrounding the town of Formia. They are named after the Itri municipality, which is located in the province of Latina.
Itrana olives are medium to large and have an oval or rounded shape. They have a green color when unripe and gradually turn black as they mature. The olives are known for their high oil content and are primarily used for olive oil production. The oil extracted from Itrana olives has a mild and delicate flavor, with fruity and grassy notes.
In addition to olive oil production, Itrana olives are also used as table olives. They are typically harvested when they are fully ripe and black, and they undergo various curing methods to reduce their natural bitterness and enhance their flavor. These cured olives are often used as a snack or used as an ingredient in salads, pasta dishes, and other Mediterranean recipes. 
The cultivation of Itrana olives in the Lazio region takes advantage of the area's mild Mediterranean climate, with hot, dry summers and mild winters. The olive trees grow in volcanic soils, contributing to the unique characteristics of the olives.
Itrana olives have gained recognition and appreciation for their quality, and they contribute to the rich culinary tradition of the Lazio region in Italy.

İzmir Sofralık
İzmir Sofralık olives, also known as Izmir-style table olives, are a popular variety of olives from the Izmir region in Turkey. They are highly regarded for their taste, texture, and quality.
These olives are typically harvested at the semi-ripe or fully ripe stage, depending on the desired flavor and color. When picked semi-ripe, they have a green color, while fully ripe olives turn black. The olives are carefully hand-picked to ensure optimal quality.
Izmir Sofralık olives have a firm and meaty texture with a rich and fruity flavor. They are often described as mildly salty with a hint of bitterness. Their balanced taste makes them suitable for various culinary applications.
In Turkish cuisine, Izmir Sofralık olives are a staple in meze platters and traditional dishes. They are commonly served as part of breakfast spreads, alongside cheese, bread, and other accompaniments. These olives are also used in salads, olive oil-based sauces, and as a topping for pizzas and sandwiches.
The Izmir region in Turkey is renowned for its olive production, and Izmir Sofralık olives are exported worldwide. They can be found in specialty stores, Mediterranean markets, or online shops that offer Turkish food products.

Kalamata
Kalamata olives are a type of Greek olive variety that takes its name from the city of Kalamata in southern Greece. These olives are highly regarded for their distinctive flavor, appearance, and culinary uses.
Kalamata olives are harvested when they are fully ripe, which gives them their characteristic dark purple-to-black color. They are almond-shaped and have a firm texture. The flesh of the olive is meaty and the skin is relatively thick.
These olives are known for their rich and complex flavor profile. They have a slightly tart and fruity taste with hints of bitterness. Kalamata olives are often described as having a robust, wine-like flavor that sets them apart from other olive varieties.
Kalamata olives are commonly used in Mediterranean cuisine and are popular in salads, pasta dishes, and as a topping for pizzas and bruschetta. They are also frequently used in traditional Greek dishes such as the famous Greek salad and various meze platters. 

Koroneiki
Koroneiki olives, also known as Koroni, Kritikia, Ladolia, Lianolia, Psilolia, and Vaciki are a variety of olive that is primarily grown in Greece, particularly in the regions of Crete and the Peloponnese. These olives are highly valued for their exceptional quality and are widely recognized as one of the best olive varieties for producing high-quality olive oil.
Koroneiki olives are small in size and have an oval shape. They are harvested when they are still green, before they fully ripen. The olives have a high oil content and are known for their intense and robust flavor.
The olive oil produced from Koroneiki olives is highly regarded for its fruity and peppery taste, with a distinct aroma. It has a vibrant green color and a smooth, velvety texture. Due to its exceptional quality, Koroneiki olive oil is often used as a premium extra virgin olive oil and is sought after by chefs and food enthusiasts.
While Koroneiki olives are primarily used for olive oil production, they can also be enjoyed as table olives. Their small size makes them ideal for snacking, and they have a slightly bitter taste when consumed directly.
Koroneiki olives are cultivated in Greece and are not as widely available as other olive varieties. However, their olive oil can be found in specialty stores and gourmet markets, both in Greece and internationally. It's worth noting that the majority of Koroneiki olives are used for olive oil production rather than being sold as table olives. 

Kothreiki
Kothreiki olives are a Greek olive variety that is highly regarded for its use in olive oil production. These olives are primarily grown in Greece, particularly in the region of Laconia in the Peloponnese.
Kothreiki olives are medium-sized and oval-shaped. They have smooth and shiny skin, which ranges in color from green to purple-black when fully ripe. These olives are harvested at various stages of ripeness to produce different styles of olive oil, ranging from mild to robust flavors.
The olive oil produced from Kothreiki olives is known for its exceptional quality. It has a golden-green color, a fruity aroma, and a mild, buttery flavor with hints of herbs and almonds. Kothreiki olive oil is often sought after for its smooth and well-balanced characteristics, making it suitable for a wide range of culinary uses.
In addition to olive oil production, Kothreiki olives can also be consumed as table olives. They have a pleasant taste with a mild bitterness when consumed directly. However, they are primarily valued for their oil-producing qualities.
Kothreiki olives and their oil can be found in specialty stores, gourmet markets, and online shops that offer Greek olive products. They are often celebrated as a part of Greece's rich olive oil heritage and contribute to the country's renowned olive oil industry. 

Latholia
The Latholia olive variety is a type of olive that is traditionally cultivated in the  Greek island of Lesvos. Lesvos is renowned for its olive oil production, and the Latholia olive is one of the prominent varieties grown there.
The Latholia olive is primarily used for olive oil production. It is known for its high-quality oil with a distinct flavor profile. The olives are typically harvested when they are still green or turn from green to black, depending on the desired flavor characteristics.
Latholia olives are small to medium-sized with an oval shape. They have smooth skin and contain a relatively high oil content. The oil extracted from Latholia olives is often described as fruity, with a mild to medium peppery taste. It is highly appreciated for its balanced and harmonious flavors.
The olive trees producing Latholia olives thrive in the Mediterranean climate of Lesvos, benefiting from the island's fertile soil and the sea breeze. The local farmers employ traditional methods for olive cultivation and harvesting, ensuring the preservation of the olive's unique characteristics.
Latholia olives and their oil are prized not only for their taste but also for their health benefits. Olive oil, in general, is known for its rich content of monounsaturated fats, antioxidants, and other beneficial compounds that are associated with promoting heart health and reducing the risk of chronic diseases.
If you have the opportunity to try Latholia olive oil or any other olive products from Lesvos, you can expect to experience the distinctive flavors and qualities that make this Greek island's olive production highly esteemed. 

Lechín de Sevilla
Lechín de Sevilla olives, also known as Ecijana or Zorzaleña, Sevillano or Seville olives, are a variety of olives that originated in the region of Sevilla in southern Spain. This is an important variety in Andalusia, predominantly in the province of Seville. It is also cultivated in the bordering provinces of Cordoba, Cadiz, and the Málaga. They are highly valued for their large size, firm texture, and versatility in culinary applications.
Lechín de Sevilla olives are typically harvested when they are green and unripe. They have a round to oval shape and are known for their vibrant green color. These olives have a firm and crisp texture, making them suitable for both table olives and olive oil production.
When used as table olives, Lechín de Sevilla olives are often brine-cured or marinated to enhance their flavor. They have a mild and slightly fruity taste with a hint of bitterness. Due to their size, they are commonly stuffed with various fillings such as peppers, cheese, or almonds.
Lechín de Sevilla olives are also prized for their oil-producing qualities. They have a high oil content and are known for producing an excellent extra virgin olive oil. The oil extracted from these olives is characterized by its golden color, fruity aroma, and smooth, balanced flavor. It has a fruitiness with the presence of green, bitter, light almond, and pungent attributes that are slightly astringent and smooth on the palate.
These olives are widely cultivated in the region of Sevilla and are an important part of the local culinary tradition. They can be found in markets, specialty stores, and online shops that offer Spanish or Mediterranean food products. Whether enjoyed as table olives or used for their oil, Lechín de Sevilla olives are a distinctive and cherished part of Spanish gastronomy.

Leccino
Leccino olives are an Italian olive variety that is widely cultivated for both table olives and olive oil production. They are native to Tuscany and are also grown in other regions of Italy, as well as in other countries with suitable climates.
Leccino olives are small to medium in size and have an oval shape. They have a deep black color when fully ripe, but they are often harvested and used when they are still green or semi-ripe. The olives have a firm texture and are known for their high oil content.
When used as table olives, Leccino olives are typically brine-cured or marinated. They have a mild and delicate flavor with a slightly fruity and buttery taste. Their smaller size and versatile flavor profile make them well-suited for various culinary uses and as an accompaniment to salads, cheese, and other dishes.
Leccino olives are also highly valued for olive oil production. The oil derived from these olives is characterized by its golden-green color, fruity aroma, and smooth, well-balanced flavor. It is often described as having a mild and slightly peppery taste.
Due to its desirable characteristics, Leccino olive oil is commonly blended with other olive oils to enhance flavor and complexity. It is used both in cooking and as a finishing oil for drizzling over dishes.
Leccino olives and their oil can be found in Italian markets, specialty stores, and online shops that offer Italian food products. They are a popular choice among olive enthusiasts and are an important component of Italian olive oil production. 

Lugano
Lugano is a type of olive that is grown primarily in the Lugano region of Switzerland (yes, it turns out that olives grow in Switzerland too!) and northern Italy. Lugano olives are known for their small to medium size and long rounded oval shape. They have smooth, dark purple or brownish-black skin and a firm texture.
The flavor of Lugano olives is mild and buttery, with a slightly sweet and fruity taste. They are popular for both table olives and for producing high-quality olive oil. Lugano olives are typically harvested when they are fully ripe and then processed for olive oil extraction, or brine-cured and provide a delicately rich, salty flavor. The Lugano olive is most often used as an hors d'oeuvre or as a complement to salads and pasta.

Licques
The Lucques olive is sometimes referred to as the "Languedoc olive" or "Languedoc green olive" due to its association with the region where it is predominantly grown. Also, these olives have other names: Lucquoise or Luquoise, Oliva Lucchese, Oliverolle, Olivier de Lucques, Olivier Odorant, and Plant du Languedoc.
The Lucques olive is characterized by its unique elongated shape and vibrant green color. It has a firm, meaty texture and is prized for its rich, buttery flavor with a hint of nuttiness. The olives are typically harvested when they are still green and unripe to capture their distinctive taste.
Lucques olives are primarily used as table olives due to their excellent flavor profile. They are often served as a snack or appetizer, either on their own or marinated with herbs, spices, or citrus zest. Their mild yet distinctive taste makes them a popular choice among olive connoisseurs.

Maalot
The Maalot olive is an Eastern Mediterranean cultivar derived from the North African Chemlali olive cultivar. It is primarily grown in Israel. The Chemlali olive, also known as Chemlal or Chamlal, is a popular variety in North Africa, particularly in Tunisia. These olives are only used for olive oil production.
The Maalot olive inherited some of the characteristics of the parent Chemlali olive, such as size, shape, color, and flavor, but may have adapted to the specific growing conditions and environment in Israel.

Manzanila
The Manzanilla olive is a well-known and widely cultivated olive variety primarily grown in Spain, particularly in the Andalusia region. It is also grown in other olive-producing regions worldwide, including California.
Manzanilla olives are appreciated for their large size, typically round or oval shape, and characteristic greenish-yellow color when harvested early. As they mature, they can turn purplish-black. These olives have a firm and crisp texture. Manzanilla olives are commonly used for both table olives and olive oil production.
In terms of flavor, Manzanilla olives are often described as mildly fruity with a slightly bitter and tangy taste. They can be processed and prepared in various ways, including stuffed with pimientos, garlic, almonds, or other fillings. Manzanilla olives are frequently used in cocktails like martinis or as a popular ingredient in tapas and Mediterranean dishes.
Manzanilla olives are widely available in markets and are enjoyed for their versatile use in both culinary applications and as a snack.

Mastoidis
Mastoidis, also widely known as Tsounati, is a Greek olive cultivar well-known for its exceptional olive oil and table olive production.
Mastoidis olives are native to the region of Crete in Greece. They are small to medium-sized olives with an elongated shape and a dark purple to black color when ripe. Mastoidis olives are typically harvested for both table olives and olive oil production.
The oil produced from Mastoidis olives is very fruity and aromatic, with a slightly bitter and peppery finish. Mastoidis olives are also used for table olives, where they are often brine-cured or salt-cured.
Mastoidis (Tsounati) olive trees are well adapted to the Mediterranean climate and can thrive in rocky and dry conditions. They are known for their resistance to diseases and pests, making them a popular choice for olive cultivation.

Mata (Matto di Pirano)
The Mata olive variety has long been present in Slovenian Istria and is considered a rare representative of the wild olive group (Olea Europaea Oleaster).
A medium-sized Mata olive tree with flat green leaves. The fruits when ripe are dark purple, medium-large, ovoid, and very fleshy. Mata fruits contain very little olive oil, ripen unevenly and fall off early. Usually, the crop is harvested at the end of October. Mata olives are very resistant to cold, which is very suitable for their cultivation in Slovenia, one of the northernmost olive regions.

Megaritiki
The Megaritiki olive variety is one of the traditional and well-known Greek olive cultivars. It is primarily cultivated in the region of Megara, which is located in Attica, Greece. Megaritiki olives are primarily used for table olives rather than olive oil production.
The Megaritiki olives are typically harvested when they are fully mature and have turned black. They are medium-sized olives with an oval shape and a dark purple-to-black color. These olives have a firm texture and are known for their rich, fruity flavor. They are often enjoyed as table olives, either with or without further processing.
One of the popular methods of processing Megaritiki olives is through brine curing. The olives are soaked in a saltwater solution, sometimes with the addition of herbs or spices, to enhance their taste. This curing process helps reduce the natural bitterness of the olives and enhances their overall flavor profile.
Megaritiki olive trees are well adapted to the Mediterranean climate, characterized by hot, dry summers and mild winters. They are known for their hardiness and ability to tolerate different soil types, including rocky and less fertile soils. This makes them suitable for cultivation in various regions of Greece.

Memecik
Memecik olives are a popular olive variety primarily cultivated in the Aegean region of Turkey, particularly in the provinces of Aydın and İzmir. They are commonly used for both table olives and olive oil production.
Memecik olives are small to medium-sized and have an oval shape. When ripe, they turn from green to a purplish-black color. They have a firm texture and a rich, fruity flavor with a hint of bitterness. The olives are typically harvested by hand when they have reached the desired level of ripeness.
For table olive production, Memecik olives are often processed using traditional methods such as natural fermentation or brine curing. Natural fermentation involves storing the olives in a saltwater brine for an extended period, allowing the natural fermentation process to take place, which enhances the flavor and reduces the bitterness. Brine curing involves soaking the olives in a saltwater solution with or without the addition of herbs and spices.
Memecik olives are also used to extract olive oil, which is known for its fruity aroma and mild, buttery taste which makes this olive oil good for both cooking and dressing various dishes.
The Memecik olive tree is well adapted to the Mediterranean climate, characterized by hot and dry summers, and mild winters. These trees can tolerate various soil types, including rocky and less fertile soils, which makes them suitable for cultivation in different regions.

Memeli
Memeli is not a widely recognized or commonly mentioned olive cultivar which is grown around Izmir, located in the Aegean region of Turkey. Memeli is green table olives harvested when they are still unripe and have not yet changed color. They are typically picked when they reach the desired size and firmness but are still green in color. Green olives have a firm texture and a slightly more bitter taste compared to ripe black olives.

Meslala
Meslala is a traditional Moroccan olive variety. Meslala olives are predominantly grown in the region of Meknes in northern Morocco. These olives are typically harvested when they are still green and unripe. They have a medium size and an oval shape. Meslala olives are known for their bitter taste, which is a characteristic sought after for certain culinary preparations in Moroccan cuisine.
In Morocco, Meslala olives are primarily used for oil production rather than table olives. The olives are pressed to extract the oil, which has a distinct flavor profile, often described as bold, fruity, and slightly peppery. It's worth noting that while Meslala olives are not as well-known as some other Moroccan olive varieties such as Picholine Marocaine, they hold cultural significance and are an important part of local culinary traditions in the Meknes region.

Mission
The Mission (or Missions) olive, is a variety of olive that has historical significance in California. It is named after the Franciscan missions established by Spanish missionaries in California during the colonial era.
The Mission Olive is believed to have been brought to California by the Spanish missionaries in the late 18th century. It became one of the first olive cultivars to be planted in the state and played a crucial role in the establishment of the olive industry in California.
The Mission olive tree is known for its vigor and adaptability to various climates and soil types. It has a spreading growth habit and can reach a moderate size. The olives are medium to large and have an oval shape. When ripe, they turn dark purple or black.
Traditionally, Mission olives were primarily used for oil production due to their high oil content. The oil extracted from Mission olives is known for its fruity and mild flavor. However, Mission olives are also suitable for table olives, and they can be processed and cured in different ways to be enjoyed as a snack or used in various culinary dishes.
Over time, the popularity of the Mission olive variety has diminished in commercial production as other olive cultivars with higher yields and different flavor profiles gained prominence. However, the Mission olive still holds cultural and historical significance in California, and some olive growers continue to cultivate and preserve this heritage variety.
In summary, the Mission olive is a historically important olive variety in California, brought by Spanish missionaries and planted in the early days of the state's olive industry. It is versatile, used both for oil production and as table olives, and it retains a unique place in California's olive heritage.

Morrut
The Morrut olive, also known as Morruda, is a traditional olive variety from Catalonia, Spain. It is primarily grown in the Tarragona province, particularly in the regions of Baix Camp and Priorat.
Morrut olives are small to medium-sized with an oval shape. They have a characteristic deep purple-to-black color when fully ripe. The olives are harvested at the optimal stage of ripeness to ensure the desired flavor and texture.
This variety is primarily used for table olives, appreciated for their rich and complex flavor profile. Morrut olives are often described as having a balanced taste with a fruity, slightly sweet flavor and a hint of bitterness. They are enjoyed both as a standalone snack and as an ingredient in various dishes, including salads, tapas, and traditional Catalan cuisine.
Cultivating Morrut olives requires specific expertise and care due to their susceptibility to certain pests and diseases. However, the unique flavor and local significance of the Morrut olive have motivated olive growers to preserve and cultivate this traditional variety.
It's worth noting that the Morrut olive variety may be less well-known outside of Catalonia, Spain, as it is primarily grown and consumed in that region. Nonetheless, for olive enthusiasts and those interested in regional olive varieties, the Morrut olive represents a significant part of Catalonia's olive heritage. 

Mytilini
Mytilini, also known as Kolovi or Valanolia, is a variety of olive that is native to the island of Lesvos (or Mytilene) in Greece. Mytilini is small to medium-sized olives with an oval or round shape typically harvested in November. They have a deep purple or black color when fully ripened.
Mytilini olives are harvested by hand, ensuring careful selection and handling to maintain their integrity. They have high oil content and are often used to produce high-quality extra virgin olive oil with a fruity flavor and a peppery finish.
Mytilini olive trees are well adapted to the dry and hot climate of the Aegean islands and are grown in both traditional and modern orchards.
In terms of taste, Mytilini olives are known for their fruity and mildly bitter flavor. They have a rich and complex taste that can vary depending on the specific growing conditions and processing methods. Some common flavor notes found in Mytilini olives include hints of sweetness, grassiness, and a pleasant olive aroma.
These olives are often used in both table olive preparations and olive oil production. They are typically cured or brined before being consumed as table olives. Mytilini olives are also used to produce high-quality extra virgin olive oil with a distinct flavor profile. The olive oil produced from Mytilini (or Kolovi) olives is characterized by its low acidity, vibrant green-gold color, and rich flavor.
If you have the chance to taste Mytilini olives or their oil, we encourage you to do so. They offer a delightful combination of flavors and showcase the unique characteristics of olives from the Lesvos region.

Nabali
The Nabali olive, also known as Baladi olives, is a traditional and widely cultivated olive variety in Palestine and Jordan. "Baladi" means "local" or "native" in Arabic, emphasizing the connection of these olives to the local heritage and culture. It is one of the most important olive cultivars in the region and holds significant cultural and economic value.
Nabali olives are primarily grown for olive oil production. They are medium-sized olives with an oval or round shape. When fully ripe, the olives turn black. However, Nabali olives are often harvested when they are partially ripe and still green to produce a unique and distinct olive oil. The olive oil extracted from Nabali olives has a fruity and mild taste, with a slight peppery note.
In addition to olive oil production, Nabali olives are also consumed as table olives. They can be prepared in various ways, such as through brine curing, where they are soaked in a saltwater solution to reduce their natural bitterness and enhance their flavor.
The Nabali olive tree is well adapted to the arid climate of the region, characterized by hot summers and mild winters. It is known for its resilience and ability to thrive in rocky and less fertile soils.

Nafplion
Nafplion is a traditional Greek olive variety primarily associated with the region of Nafplion. Olive varieties can sometimes have regional names or be known by different names in specific areas, even within the same country. Another name for these olives is “Megaritikh” which is a well-known olive variety primarily cultivated in the Megara region of Greece.
These olives are highly regarded for their quality and are mainly used for table olives rather than olive oil production. They are typically harvested when fully mature and have turned black. Nafplion olives are medium-sized with an oval shape and a dark purple to black color. They have a firm texture and are known for their rich, fruity flavor.

Niçoise
Niçoise olives, also known as Cailletier olives, are a popular olive variety that originated in the region of Nice, France. They are named after the city of Nice and are closely associated with Provençal cuisine.
Niçoise olives are small to medium-sized olives with a rounded shape. They are typically harvested when fully ripe and have turned dark brown or black. These olives have a firm texture and are known for their distinct flavor, which is described as rich, nutty, and slightly sweet with a hint of bitterness.
In Provençal cuisine, Niçoise olives are a key ingredient in the famous Salade Niçoise, a traditional salad that typically includes tomatoes, green beans, hard-boiled eggs, anchovies, and, of course, Niçoise olives. The olives are also used in tapenades, sauces, and as a garnish or flavoring in different Mediterranean dishes.
The Niçoise olive tree is well adapted to the Mediterranean climate and thrives in the rocky and sun-drenched landscapes of the French Riviera. The olives are traditionally harvested by hand, and the production process often involves brine curing or dry salt curing to preserve their unique flavor and texture.

Nocellara del Belice
Nocellara del Belice olives, also known simply as Nocellara olives, are a highly prized and distinctive olive variety cultivated in the Belice Valley region of western Sicily, Italy. They are named after the Nocellara cultivar and the Belice River that runs through the area.
Nocellara del Belice olives are large-sized and have an oval shape. When fully ripe, they develop a bright green color. These olives are particularly known for their meaty and crisp texture. They have a unique flavor profile characterized by fruity and buttery notes, with a mild bitterness.
Primarily used for table olives, Nocellara del Belice olives are popular both in Italy and internationally. They are often served as a snack, used as an ingredient in various dishes, and are a staple in traditional Italian antipasto platters. The olives are also pressed to produce a high-quality "Valle del Belìce" DOP extra virgin olive oil with a minimum of 70% Nocellara del Belice olives.
Cultivating Nocellara del Belice olives requires specific attention and care due to their susceptibility to certain pests and diseases. Traditional cultivation methods, including manual harvesting, are often employed to ensure the olives' quality.
Both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have PDO (Protected Designation of Origin) or D.O.P. (Denominazione Origine Protetta) status within the European Union, highlighting their unique qualities and regional significance.

Nocellara Etnea
Nocellara Etnea (also known as Augghialora, Paturnisa, or Tortorella) is an Italian olive variety grown in Apulia and the central and eastern parts of Sicily.
This olive cultivar is characterized by small to medium-sized olives that are typically elongated in shape. When fully ripe, the olives have a purple-black color. They are known for their fruity and rich flavor profile, often with hints of bitterness. These olives are primarily used for table olives, making them suitable for various culinary applications and as a standalone snack. The fruits of this olive contain only 12-16% of oil, but the olive oil obtained from them is of very high quality and exquisite fine flavor with hints of green tomato, almond, and artichoke.

Nyons
The Nyons olive variety, also known as Tanche olives, is a traditional olive cultivar that originates from the town of Nyons in the Drôme department of southeastern France. These olives have obtained protected designation of origin (PDO) status, emphasizing their regional significance and unique characteristics.
Nyons olives are typically harvested when fully ripe and have turned black. They are medium to large and have an oval shape. These olives have a thin skin and a fleshy, juicy texture. They have a distinctly smooth, fruity, and slightly sweet flavor with a hint of bitterness.
Primarily used for table olives, Nyons olives are often enjoyed as a snack and are also incorporated into various recipes in Provençal cuisine. They are commonly used in dishes such as salads, tarts, and tapenades, adding their unique flavor and texture to the preparations.
Cultivating Nyons olives requires specific growing conditions and the region of Nyons provides a suitable environment for these olives to thrive.
The production of Nyons olives is closely regulated to maintain their quality and adherence to traditional methods. The olives are harvested by hand and undergo a natural brine curing process using coarse salt. This process contributes to the development of their unique flavors and characteristics.

Oliana
Oliana olives are a variety of olives primarily grown in the Oliana region of Catalonia, Spain. These olives are highly esteemed for their quality and are known for their versatile use as both table olives and olive oil production.
Oliana olives are medium to large and have an oval or round shape. When fully ripe, they have a deep purple-to-black color. These olives have a meaty texture and are prized for their rich, fruity flavor. They can be enjoyed as table olives, often marinated or brined to enhance their taste and preserved for long-term consumption.
In addition to being used as table olives, Oliana olives are also pressed to produce high-quality olive oil. The oil extracted from these olives is characterized by its aromatic profile, fruity notes, and well-balanced flavor. It is often used in various culinary applications, including dressings, marinades, and cooking.
Cultivating Oliana olives requires suitable growing conditions, including a Mediterranean climate with mild winters and hot summers. The region of Oliana provides a favorable environment for these olives to flourish.
Oliana olives are considered a regional specialty and are highly regarded by local producers and consumers.

Olivière
The Olivière olive is a traditional olive cultivar that is primarily grown in France, particularly in the regions of Provence and Languedoc-Roussillon. This olive variety is used as table olives, as well as for olive oil production.
Olivière olives are typically small to medium in size and have an elongated shape. They are harvested by hand to ensure their quality when fully ripe and have a deep purple-to-black color. These olives have a firm texture and a rich, fruity flavor with hints of bitterness. They are often cured or marinated to enhance their taste and are commonly used in French cuisines, such as in salads, tapenades, and as garnish for various dishes.

Patrinia
Patrinia olives are a Greek olive variety primarily grown in the Aigialeia region of Greece, as well as in the Farres region of West Achaia. Patrinia olives are also known as Koutsourelia or Lianolia olives.
These olives are primarily grown in the Aigialeia region of Greece, as well as in the Farres region of West Achaia.
The Patrinia olive variety is used exclusively for oil production and has a high oil concentration of around 25%. The fruit is rich in taste and produces high-quality olive oil, ripening between November and December. Patrinia is growing on the terraced hilly areas of Aigialeia and the produced olive oil is distinguished by its quality and its mild fruity aroma.

Pendolino
Pendolino olives are an Italian olive variety primarily cultivated in the regions of Tuscany and Umbria. They have dual-purpose use, both as table olives and for olive oil production.
Pendolino olives are small to medium-sized and have an oval shape. They are typically harvested when they are still green and unripe, although they can also be left to fully ripen and turn black. The olives have a mild and fruity flavor with a hint of bitterness.
Pendolino olives are often brine-cured or marinated with herbs and spices to enhance their taste when used for table olives. They are enjoyed as a snack, used in antipasti platters, or added to salads and other culinary creations.
Pendolino olives are often used in olive oil blends due to their favorable oil characteristics, including a good balance of fruity flavors and a moderate peppery finish. The oil extracted from Pendolino olives is typically mild and versatile, suitable for various cooking applications and as a finishing oil.
The Pendolino olive tree is known for its pendulous branches, which gave the variety its name. The trees are relatively small in size and have a spreading habit. They are well-suited to the hilly terrain and Mediterranean climate of Tuscany and Umbria.
Overall, Pendolino olives are esteemed for their culinary versatility and the high-quality oil they produce. They are an important component of the Italian olive-growing tradition and contribute to the vibrant flavors of Italian cuisine.

Picholine
Picholine (or Picholine de Languedoc) is the most widely available French cultivar of olives grown in the region of Gard in southern France. It is also grown in Morocco, Israel, as well as in North and South America. The Picholine has many different local names, such as Coiasse, Colliasse, Piquette, Plant de Collias, Fausse Lucques, Lucques Batarde, Judoleine, and others.
Picholine olives are small to medium in size and have an elongated shape. They are typically harvested when green and undergo various methods of preparation, including brining or curing, to make them suitable for table olives. The olives have a hard texture and a distinct flavor profile characterized by a balance of fruitiness, bitterness, and a hint of saltiness. Picholine olives are often enjoyed as an appetizer or used as an ingredient in Mediterranean-inspired dishes.
In addition to table olives, Picholine olives are also used for olive oil production. The oil extracted from Picholine olives has a fruity aroma, green color, and harmonious balance of flavors.
Picholine olives are recognized for their versatility and have gained popularity both within France and internationally. They are appreciated for their unique taste and are often associated with the culinary traditions of the Provence region.

Picual
The Picual olive variety is widely known and highly regarded in the olive industry. It is one of the most prominent olive cultivars grown in Spain, particularly in the region of Andalusia, which is known for its olive oil production.
The Picual olive is named after its distinctive pointed tip, resembling a "peak" or "beak" (in Spanish, "pico"). It is known for its excellent oil quality and high yield, making it a popular choice for olive oil production.
Picual olives are medium-sized with an oval shape. When fully ripe, they turn purple-black. They have a characteristic peppery and robust flavor, with fruity and bitter notes. This flavor profile gives the resulting olive oil a distinct and intense taste, making it favored for its flavor and stability.
Due to its high oil content and excellent stability, Picual olives are well-suited for the production of extra virgin olive oil. The oil produced from Picual olives is often described as bold and complex, with a combination of fruitiness, bitterness, and spiciness. It is commonly used in both culinary applications and as a finishing oil, enhancing the flavors of various dishes.
The Picual variety is highly adaptable and can thrive in diverse soil and climate conditions, including hot summers and relatively cold winters. Its hardy nature and resistance to pests and diseases make it a favored choice for olive growers.
The popularity of Picual olives extends beyond Spain, and their oil is highly sought after worldwide. It has won numerous awards and is recognized for its exceptional quality and unique flavor characteristics. 

Ravece
Ravece olives, also known as Rotondella olives, are a traditional Italian olive variety primarily grown in the region of Basilicata, specifically in the area surrounding the town of Rotondella. These olives are highly esteemed for their unique characteristics and are recognized as part of Italy's rich culinary heritage.
Ravece olives are medium to large and have a round or slightly elongated shape. They are typically harvested when fully ripe and have turned black. These olives have a meaty texture and a rich, fruity flavor. They often have a slightly bitter taste, which adds complexity to their overall profile.
Ravece olives are primarily used for table olives and are treasured for their culinary versatility. They can be enjoyed as a snack, incorporated into various recipes, or used as a garnish in Italian dishes. Ravece olives are often marinated in oil and flavored with herbs, spices, or citrus zest to enhance their taste and aroma.
Cultivating Ravece olives requires specific growing conditions. The Basilicata region provides a suitable environment with its Mediterranean climate, characterized by hot, dry summers and mild, wet winters. Olive growers in the area employ traditional farming methods to nurture the trees and harvest the olives at optimal maturity.

Sabine
The Sabine is a cultivar of olives grown primarily in Corsica. In the Balagne region of Haute-Corse, it is the main variety. The olive yields an exceptionally high amount of oil; more than 30%. Vulnerable to certain biological pests, it is relatively tolerant of cold. The Sabine olive variety should not be confused with the olive oil produced in the Sabina region of Italy.
Sabine (or Sabina) olives are small to medium in size and have an elongated shape. They are typically harvested when fully ripe and have turned black. These olives can be used for both table olives and olive oil production.
Extra virgin olive oil extracted from Sabina olives is known for its delicate aroma, fruity taste, and low acidity. It is considered an important component of Corsican culinary traditions.
As with many olive varieties, the cultivation of Sabina olives requires suitable growing conditions, including a Mediterranean climate with mild winters and hot, dry summers. The olives are typically harvested by hand to ensure their quality.

Sevillano

This olive variety is primarily cultivated in the region of Andalusia, specifically around the city of Seville. It is one of the largest olive varieties in terms of size and is primarily used for table olives. 

Sevillano olives have an elongated oval shape and a bright green color when harvested at the right stage of maturity. They have a firm and crunchy texture with a relatively low oil content compared to other olive varieties. The flavor of Sevillano olives can vary, ranging from mild and buttery to slightly bitter and tangy, depending on the processing methods used. 

These olives are typically harvested when they are green and undergo various processing techniques to reduce their inherent bitterness. They are commonly brined or cured in saltwater, which helps to mellow their flavor and enhance their taste. Sevillano olives are often enjoyed as table olives, either on their own or as a component in various dishes and salads. 

Although Sevillano olives are not as commonly used for olive oil production due to their lower oil content, they are occasionally pressed to extract a small amount of oil, which is used for culinary purposes. This olive variety has gained popularity for its large size, unique taste, and versatility in culinary applications. It is often associated with traditional Spanish cuisine and is enjoyed by olive enthusiasts around the world. 

Sevilliano is a popular variety of olives and its name is widely known both in Spain and internationally. Wait a minute, what name? Sevilliano?

Good question. Actually, the name Sevilliano is only used in its homeland, the province of Seville. This olive variety is called by other names in other regions and countries. There are plenty to choose from and here are just a few of them:

Callosina, Callolina, Cornicabra Blanco, Cornicabra Parda, Cornicabra Parda de Villena, Picúa, Yeclana, Campanil, Campanillo, Campanita, Campanita de Ecija, Manzanilla, Manzanilla Real, Manzanilla Cordobés, and Sevillano, Caspolina, Gordal Sevillana, Basta, Sevillana de Caspe, Gordal Sevillana, Branquita, Forna, Manzanera, Manzanet, Manzaneta, Manzanilla de la Rivera, Mochonenca, Vall de Gallinera, Vall de Gallinera, and Vall de Gallinera, Villalonga, Manzanilla Prieta, Bolondo, Manzanilla Basta, Manzanilla Negra, Manzanilla Serrana, Manzanilla Cordobí, Manzanilla Fino, Morisca, Perillo, Perito, Picudo, Varetuda, Pico Limón, Pico Limón de Grazalema, Morisca, Manzanilla del Piquito, Pico Cuervo, Nevadillo de Madridejos, Sevillano de Jumilla, Villalonga…

Kind of embarrassing, isn't it? Everyone knows you, but no one knows your real name and no one knows that the one they know is the same one everyone else knows, but they don’t know that they know exactly the one everyone knows.

Well, you get the idea: do not be like Sevilliano. Never be shy, speak your name loudly and proudly everywhere, so that no one tries to promote their name, exploiting your good reputation.

Sevillenca
Synonyms: Serrana, Falguera in Castellón and Valencia, Mas de Bot or Morrudel in Tarragona, also in Valencia referred to as Serrana de la Sierra, or Serraneta in Valencia, Sevillenc or Solivenc in Tarragona, and Serrana, or Serrana de Espadán in Castellón,
Sevillenca (or Serrana) olives are a variety primarily cultivated in the Catalonia region of Spain, particularly in Tarragona. These olives are used for both olive oil production and table olives.
Sevillenca olives are small to medium in size and have an elongated shape. They are typically harvested when they have reached the desired ripeness, which can vary depending on the intended use. For olive oil production, they are usually harvested when fully ripe and have turned black.
The olives are known for their high oil content, making them suitable for oil production. The oil extracted from Sevillenca olives is typically of high quality, with a fruity and slightly sweet flavor profile. It is often prized for its smoothness and well-balanced taste.
When processed as table olives, Sevillenca olives are often brined or cured to reduce their natural bitterness and enhance their flavor. They can be enjoyed as a snack or used as an ingredient in various dishes. 

Souri
Souri, also known as Sourani or Salkini, is a variety of olives commonly grown in Syria, Lebanon, and Jordan. Named after the town of Sur (Tyre) and mainly cultivated in Southern Lebanon and Northern Israel.
They are used for both table olives and olive oil production in the region. Souri olives are typically small to medium in size and have an oval or oblong shape. They are harvested when fully ripe, which causes them to turn black or dark purple. These olives have a firm texture and saturated fruity taste, a distinct flavor profile characterized by a balanced combination of fruity and tangy notes.
Souri olives are deeply rooted in the culinary traditions of Lebanon and Israel, and they play an essential role in local cuisine. Their distinct flavor and characteristics contribute to regional gastronomy and olive oil production. They are used as marinated or brined table olives, in salads, mezze platters, or as toppings for pizzas and sandwiches.

Swan Hill
Swan Hill olives are a variety of olives grown in the Swan Hill region of Victoria, Australia. This region is known for its favorable climate and soil conditions, which are well-suited for olive cultivation.
Swan Hill olives are primarily used for olive oil production. The olives are typically medium-sized with an oval shape. They are harvested when they have reached the desired level of ripeness, which can vary depending on the desired flavor and oil quality.
The olives are processed to extract their oil, which is known for its fruity and robust flavor profile. The cultivation of Swan Hill olives involves following proper agricultural practices and techniques to ensure the health and productivity of the olive trees. This includes irrigation management, pest and disease control, and proper harvesting methods.
Swan Hill olives have contributed to the growth of the olive oil industry in Australia, and the region has gained recognition for producing high-quality olive oil. The olives' unique characteristics and the local expertise in olive cultivation and oil production have contributed to the success of Swan Hill olives in the Australian market.

Štorta
Štorta is an olive variety growing in Slovenia and Italy. This olive gets its name from the curved shape of the fruit (“storto” is Italian for curved). The Štorta olive tree is medium-sized, with a sparse crown and light green, slightly curved leaves. Ripe fruits are green-violet, medium-large, curved, and asymmetric elongated. This olive ripens early, and tolerates cold well, but is unfortunately very attractive to the olive fly. The fruits contain very little olive oil and are harvested mostly like table olives. Well suited for salting and pickling, as the fruits are very tasty, fragrant, and of the right consistency.

Şakran
Şakran olives are grown in the western region of Turkey and are medium to large-sized olives with high oil content. They are typically used to make olive oil but are also eaten as table olives.

Tanche
Tanche is a French olive cultivar primarily grown in the region of Nyons, located in the Drôme department of southeastern France.
Tanche olives are small to medium in size and have an elongated oval shape. They have a dark purplish-black color when fully ripe. The olives are harvested at the right stage of maturity to ensure optimal flavor and texture.
One of the distinguishing characteristics of Tanche olives is their intense, fruity, nutty, and buttery flavor with a hint of bitterness. This complex taste profile makes them a sought-after variety for olive connoisseurs.
Tanche olives are typically processed using traditional methods such as brining or dry curing. These processes help reduce their natural bitterness and enhance their flavors. They are often enjoyed as table olives, served as a snack, or incorporated into various Mediterranean dishes, salads, and appetizers.
The cultivation of Tanche olives is specific to the Nyons region due to its unique microclimate and terroir with hot summers and cool winters. The local growers follow strict regulations and guidelines to maintain the quality and authenticity of Tanche olives.
Nyons olives, including the Tanche variety, have obtained the AOC (Appellation d'Origine Contrôlée) designation, which signifies their geographical origin and adherence to specific production methods.

Thassos
Thassos olives are a variety of olives grown on the Greek island of Thassos in the Aegean Sea. The island of Thassos is known for its olive groves, and olives play a significant role in the island's agricultural economy.
Thassos olives are typically harvested when they are green and unripe, although some may be left on the tree to fully ripen and turn black.
The flavor profile of Thassos olives can vary depending on the stage of ripeness. Green Thassos olives have a crisp texture and a slightly bitter taste. They are often brine-cured or marinated with herbs and spices to enhance their flavor. The black Thassos olives, when fully ripe, have a softer texture and a milder, fruitier flavor.
Black sun-dried olives Thassos Throumpa are an integral part of the local cuisine and are used in various traditional dishes and salads. They are also enjoyed as a table snack or appetizer, often accompanied by local cheeses, bread, and wine.

Throumbolia
Throumbolia is a Greek olive variety that is primarily cultivated in the region of Peloponnese, Greece. It is a popular olive variety known for its distinct characteristics and culinary uses.
Throumbolia olives are typically harvested when they are fully ripe and have turned black. They have an oval shape and a medium size. The olives have a slightly sweet, fruity, and buttery taste. They are often enjoyed as table olives and are used in various Mediterranean dishes, salads, and appetizers.
Throumbolia olives are often processed using traditional methods such as brine curing or dry curing. These processes help reduce the olives' natural bitterness and enhance their flavors. The olives can also be pressed to produce extra virgin olive oil.
Due to its unique characteristics, Throumbolia olives have gained recognition and are sought after by olive enthusiasts. They contribute to the rich culinary heritage of Greece and are a beloved ingredient in Mediterranean cuisine.

Verdale-de-l'Hérault
Verdale-de-l'Hérault is a French olive variety primarily grown in the Hérault department of the Languedoc-Roussillon region in southern France. It is a notable cultivar known for its large size and versatile uses.
Verdale-de-l'Hérault olives are typically harvested when they are green and unripe. They have a round to oval shape and glossy green skin. The olives have a mild and delicate flavor profile, with a hint of bitterness. They are often used for both table olives and olive oil production.
When processed as table olives, Verdale-de-l'Hérault olives are commonly brine-cured or marinated in various seasonings, such as herbs, garlic, or citrus zest, to enhance their taste. They are enjoyed as a snack or used as an ingredient in salads, tapenades, and other Mediterranean dishes.
Verdale-de-l'Hérault olives are also known for their suitability for olive oil production. The olives are pressed to extract their oil, which is characterized by its fruity aroma and smooth, well-balanced flavor.

Verdial
Verdial olives are a variety of olives primarily grown in Spain, particularly in the regions of Andalusia and Extremadura. They are one of Spain's most widely cultivated olive varieties and are known for their versatility and culinary uses.
Verdial olives are typically harvested when they are still green and unripe, although they can also be left on the tree to fully ripen and turn black. They have a medium to large size and an elongated shape. The olives are valued for their fruity and buttery flavor, with a slight bitterness.
In Spain, Verdial olives are used for various purposes. They are commonly used for table olives and can be prepared in different ways, such as brine-cured or marinated with herbs and spices. These olives are often used as a snack or as an ingredient in salads, tapas, and other Mediterranean dishes.
It's worth noting that there are different local variations of Verdial olives, such as Verdial de Badajoz and Verdial de Huevar. These variations may have slight differences in flavor, size, or appearance, but they all belong to the Verdial olive family.

Yağık
Yağık olives are grown in the Aegean region of Turkey and are small to medium-sized olives with high oil content. They are typically used to make olive oil but are also eaten as table olives.