Olive varieties
Here are some of the more popular olive varieties:
manzanilla: Spanish green olive, available unpitted and/or
stuffed, lightly lye-cured then packed in salt and lactic acid
brine
picholine: French green olive, salt-brine cured, with subtle,
lightly salty flavor, sometimes packed with citric acid as a
preservative in the U.S.
kalamata: Greek black olive, harvested fully ripe, deep purple,
almond-shaped, brine-cured, rich and fruity flavor
niçoise: French black olive, harvested fully ripe, small in size,
rich, nutty, mellow flavor, high pit-to-meat ratio, often packed
with herbs and stems intact
liguria: Italian black olive, salt-brine cured, with a vibrant
flavor, sometimes packed with stems
ponentine: Italian black olive, salt-brine cured then packed in
vinegar, mild in flavor
gaeta: Italian black olive, dry-salt cured, then rubbed with oil,
wrinkled in appearance, mild flavor, often packed with rosemary and
other herbs
lugano: Italian black olive, usually very salty, sometimes packed
with olive leaves, popular at tastings
sevillano: Californian, salt-brine cured and preserved with
lactic acid, very crisp
