Manzanillo (also known as Manzanilla)

Man zah nee yoh

The Manzanillo is a native of Spain where for many years it has been grown as one of the world's most popular table olives. Most often green in color, this olive has a firm texture and a tangy taste. Frequently you'll find the Manzanillo pitted and stuffed with pimiento—though it's also great for cooking full-flavored dishes.

Sevillano (also known as Gordal)

Seh vee yah noh

The Sevillano is, as its name suggests, from the Sevilla region in Spain, however, it is also grown and processed in California. Another name for this variety is the Gordal or "Spanish Queen." One of the largest green varieties, this olive has a light fruity flavor. The Sevillano goes especially well with a mild cheese like feta or goat cheese.

Ascolano

Ah sko lah noh

This large light green olive is native to the Marche region of Italy. The Ascolano is famous for its huge size, soft texture and delicate taste. Often served as an hors d'oeuvre, the Ascolano can also be the perfect complement to pastas and salads.

Barouni

Bar oo nee

The Barouni is one of the standard table olives found in Tunisia, Africa. This is a medium to large round green olive with a fruity flavor and a slightly bitter taste. These olives are often shipped fresh to those who like to cure their own olives: at home, a deli or other small facilities.

Mission

Mish uhn

This cultivar resulting from the olive farming practiced by 21 missions, spread from San Diego to Sonoma and is appropriately named "The Mission". The majority of Mission olives are grown and picked for consumption rather than oil production. It's a medium sized oval fruit whose skin is deep purple that dramatically changes to jet black when ripe.

Kalamata

Kah lah mah tah

Though named for the Kalamata region, this dark almond-shaped beauty is grown throughout Greece. Tree-ripened, its rich, intensely fruity flavor is a favorite in olive bars and a delicious stand-alone snack. It easily stands up to lamb and swordfish, completes a Greek salad and pasta dishes, and complements a mellow Merlot.

Gaeta

Guy ay tah

Rich, intense, and full of heart-healthy oils, this ultimate Italian olive is well suited to slow-cooked stews, braised dishes, and hearty Zinfandels. It is left to ripen on the tree, giving it the bold flavor it is known for.

Cerignola

Chair en yo la

Rich, intense, and full of heart-healthy oils, this ultimate Italian olive is well suited to slow-cooked stews, braised dishes, and hearty Zinfandels. It is left to ripen on the tree, giving it the bold flavor it is known for.

Amphissa

Ahm fee sah

Sometimes thought of as the "other" Greek black olive. This round live is tender, earthy, and slightly tart. Delicious in tapenade spreads or meat stews and red sauces. It's also the perfect match for a Pinot Noir.

Nicoise

Nee swahs

This olive is synonymous with the cuisine of southern France. Nutty, fragrant and firm, add this classic olive to flavor fish, toss on a Nicoise salad or serve as an aperitif. It enhances the enjoyment of a nice Pinot Grigio.

Picholine

Pee show leen

This beautiful small to medium sized olive is grown in primarily in France, Morocco and California. Creamy, nutty, and perfectly chewy, this is the ideal choice for savory snacks and antipasto platters. Serve it with a crisp, dry white wine.