Left Continue shopping
Your Order

You have no items in your cart

Arrived!

Varieties of Olives

Chapter 3

Olives come in numerous varieties, each with its own unique flavor profile, texture, and culinary uses. Below are some of the most popular olive varieties, along with their characteristics and uses:

  • Arbequina

Origin: Spain
Small, round olives with a smooth texture. They have a sweet, nutty flavor with fruity undertones. Commonly used for making high-quality extra virgin olive oil, as well as for table olives.

  • Kalamata

Origin: Greece
Dark purple to black in color, almond-shaped, and known for their rich, fruity flavor with a hint of bitterness. Often served as table olives in Mediterranean dishes, salads, and tapenade.

  • Manzanilla

Origin: Spain
Small, green olives that are briny and slightly nutty in flavor. They are usually harvested early. Frequently used as table olives and in tapenade, as well as in salads and appetizers.

  • Castelvetrano

Origin: Sicily, Italy
Green olives that are sweet, mild, and crunchy. Known for their meaty texture. Often enjoyed as a snack or appetizer and can be used in salads and pasta dishes.

  • Gaaet

Origin: Italy
Small, dark, wrinkled olives with a sweet, mild flavor and a slightly chewy texture.
Popular for use in Italian dishes, salads, and as table olives.

  • Nyon

Origin: France
Black, wrinkled olives with a strong, robust flavor. They have a rich and fruity profile with a slightly smoky taste.Often used in tapenade and as a garnish for Mediterranean dishes.

  • Picholine

Origin: France
Green olives that are firm and crunchy with a distinct, slightly tangy flavor. Commonly used in tapenade, salads, and served as an appetizer or snack.

  • Leccino

Origin: Italy
Medium-sized, dark purple olives with a rich, fruity flavor. Used for producing high-quality extra virgin olive oil and as table olives.

  • Sicilian

Origin: Italy
These can vary in color from green to dark purple and have a slightly tangy and savory flavor. Often used in Mediterranean cuisine, including salads, pasta, and as table olives.

  • Frantoio

Origin: Italy
Small, oval olives with a fruity and slightly spicy flavor. Primarily used for high-quality olive oil production.

  • Geracese Olives (Grossa di Gerace)

Origin: Calabria, Italy
These are large, elliptical olives that start as light green and ripen to a deep violet or black. They are known for their unique flavor profile, combining fruity and slightly nutty notes with a hint of bitterness. Used by Fondo Gionino to produce high-quality Extra Virgin Olive Oil, these olives can also be enjoyed as table olives, bringing a distinctive flavor to a variety of dishes.

The diversity of olive varieties contributes to the rich tapestry of flavors, textures, and culinary applications in Mediterranean cuisine. Whether used in cooking, as a garnish, or enjoyed on their own, each type of olive brings its unique qualities to the table. Understanding these varieties allows for better selection based on taste preferences and intended use.