Olives

Greek

• Black

Kalamata: large, mild, soft, vinegary

Royal: medium, meaty, vinegary

• Green

Naphplion: large, mild, meaty

Marinated: medium, with herbs and spices

Giant: large, meaty, can be bitter

Turkish

• Black

Uncured: medium, soft, wrinkled, milky flavor

Oil cured: medium, salty, milky flavor

Moroccan

• Black

Oil cured: medium, wrinkled, salty, smoky flavor

Lebanese                 

• Black

Small, grainy, slightly bitter    

• Green

Italian

• Black

Bella Cerignola: large, round, soft, sweet, bland, no pronounced flavor

Dry roasted: medium, wrinkled, slightly bitter

Gaeta: medium, soft, fruity

Dry Roasted: medium, wrinkled, slightly bitter               

• Green

Sicilian Green: large, juicy, salty, tart

Spanish

• Green                                                                                     

Arbequino: tiny, round, greeny brown

French

• Black

Niçoise: small, milky, fruity, herby

Nyons: small, oil-cured, herby, full of flavor          

• Green

Provençal Green: soft, mild and herby

Picholine: light brown, soft, strong flavor

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