Olive Types - A Great Tasting Guide

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Many olive types are available. I am going to describe ten very popular varieties to you and also describe the flavors, degree of ripeness and where they are grown. Calamata Olive: This olive is grown in the Calamata region of Greece. It is dark purple, almond shaped and firm textured. These olives are brine cured, rich and fruity flavored and are harvested fully ripe. Bella Di Cerignola: This popular and is mild and sweet in flavor. It is grown in the groves of Cerignola, Italy, and its regions. This is a green olive and is mammoth in size. Gaeta: Small in size, this is grown in the Gaeta area of southern Italy. It is dark purple to black in color and firm in texture. It has a sour, salty taste and is brine cured. Arbequina: This is from the Catalonia region of Spain. It is a small olive with a light to dark brown color. It has a distinct nutty flavor. Manzanilla: This olive is grown in Spain and California. It is green in color and is oval shaped. It is firm textured, brine cured and has a slight almond flavor. It is usually found pitted and sometimes stuffed with garlic or pimento. Nicoise: This is a black olive from France. It is harvested fully ripe and is small in size with a rich, nutty mild flavor. It is usually found with a pit. Sevillano: This is a large, green olive, usually found with a pit. It is salt brine cured and is firm in texture. It is a Spanish olive; the tree also grows in California. Calabrese: Large in size, this olive is grown in southern Italy. It has a full flavor and is very meaty. The color varies widely from light to deep brown. It is usually found with pits. Picholine: This is a French green olive that is salt brine cured. It has a salty flavor and is usually packed with citric acid in the United States. Liguria: The Liguria olive is an Italian black olive. It is salt brine cured and has a robust flavor. It is sometimes packed with stems. This Article Was Written By: Pam Myers
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Olive Types - A Great Tasting Guide | Olives