The olive has been part of the human diet for centuries. From black to green, different types of olives yield varying levels of salty, sweet, and tangy notes, used to flavor all sorts of meals, snack boards, and even cocktails.
Milder green olives are harvested early in the season, while black olives are picked later. Regardless of their color, both types are a staple of the Mediterranean diet, prized for their healthy fats and rich antioxidants.
Click through this gallery for a selection of olives you know and others you don't.