Following is a guide to the many types of olives now readily available. The diversity of size and flavor, as well as the possibilities of use in various dishes is exciting. This information has been provided by Whole Foods Market.
Varieties of Olives
In general, olive types get their distinctive qualities based on their genetics, the conditions of their origin and how they are cured, resulting in hundreds of varieties. Factor in the common practices of marinating, seasoning and stuffing and the menu of olives grows infinitely! Here are some of our favorites:
Arbequinas: A popular Spanish olive, small, crisp texture, slightly bitter bite.
Beldi: A small, fruity olive from Morocco. Brine-cured, it is often used in olive mixes and in cooking.
Bitetto: Named for the Southern Italian town from where olives have been grown since Biblical times, Bitetto Olives are sweeter than most. They bear the regional qualities of delicate fruitiness and almond tones.
Cerignola: Harvested in Cerignola, Italy, just north of Bari, in the Puglia region. These green olives are extremely meaty, giant-sized Italian olives. The large size and deep, bright green color are the Cerignola’s most distinguishing qualities. A milder, meaty taste makes them a satisfying appetizer, and an impressive accompaniment to any antipasto. They’re also good for stuffing with garlic, cheese, peppers, capers, anchovies, tuna or almonds.
Gaeta: A small, Italian olive that packs a salty, flavorful punch. When brine-cured, Gaetas are smooth and a brownish-purple color. They are fun to snack on but difficult to pit for use in recipes.
Halkidiki: A tangy green olive grown only on Greece’s Halkidiki peninsula. Often served as an appetizer with wine and feta cheese.
Kalamata: From the Peloponnese peninsula of Greece, these popular purple-black olives are cured in a red wine vinegar brine to create their rich and smoky flavors. The classic choice for Greek salads, olive bread, pizza, puttanesca or any hearty fare.
Manzanilla: This is the familiar medium-sized green olive from Spain. Brine cured, they offer a refreshing crispness and a slight smoky flavor. Manzanilla olives are commonly grown in California as well as Spain. Traditionally, they are stuffed with sweet peppers (pimientos), but are also delicious plain.
Mt. Athos Green Olives with Kritamo: Green olives paired with kritamo, also known as rock samphire, a wild herb that grows on the rocky shoreline of Crete.
Niçoise: These famed tiny, meaty olives from Nice, France, are tree-ripened to create their intensely rich flavor. Toss with anchovies, potatoes, green beans, tuna and Dijon mustard vinaigrette for the summer classic, Salade Niçoise.
Nyon: A small, jet black, shiny variety from southern France, Nyon olives have a mild, salty bitterness. They are usually dry-cured and packed in a little olive oil, which makes them easy to crack and pit
Picholine: These French green olives are wonderfully crisp and crunchy, with a refreshingly tart flavor, similar to Granny Smith apples. Simple and elegant, they make perfect hors d’oeuvres for holiday gatherings.
Sevillano: A giant, pale green Spanish olive, often grown in California. The most common green olive in the U.S., often sold stuffed with the sweet peppers called pimientos. Mild and crisp.
