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Kalamata -

Picked near the end of the harvest, Kalamata olives are the kings of Greek table olives. These dark purple gems can be found chopped in Greek salads, minced into tapenade, or served whole on a charcuterie board.

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Kalamata -

With a distinctive fruity and slightly salty flavor, Kalamatas are typically preserved in red wine vinegar, red wine, or olive oil.

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Castelvetrano -

Bright green in color with a mild buttery flavor, this Italian olive hails from Castelvetrano, Sicily. 

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Castelvetrano -

Consider serving your castelvetrano olives with sheep's milk cheese and a crisp white wine. It's simply the perfect combination. 

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Cerignola -

Meaty and mild, these gigantic green olives are harvested in Cerignola, in Italy's Puglia region. 

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Cerignola -

Because cerignola olives are larger than many other varieties, they’re easy to stuff. They pair particularly well with garlic, cheese, capers, and anchovies.

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Manzanilla -

Manzilla olives are oval-shaped, brine-cured olives from Spain, with a crisp texture and a slightly smoky almond flavor. 

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Manzanilla -

Manzanilla olives are often stuffed with pimientos and dressed with olive oil and fresh garlic.

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Nyons -

Nyons are black olives from the south of France and are chewier than the other olive varieties in the gallery. 

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Nyons -

First dry cured, then aged in brine, these wrinkly olives are meaty, sweet, and packed with aromatic flavor. Dress them with Provençal olive oil and herbs like rosemary and thyme.

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Taggiasca -

Taggiasca olives, also called Ligurian olives because of the region they're grown in, this petite variety packs a big flavor punch for their small size.

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Taggiasca -

Taggiasca olives are the perfect appetizer; they are usually cured with an aromatic mixture of bay leaves, rosemary, and thyme.

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Niçoise -

Hailing from France, Niçoise olives are a key ingredient in classic dishes of the French Riviera, including the famous salade niçoise.

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Niçoise -

Slightly tangy with rich notes, Niçoise olives are also great to nibble on their own.

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Gaeta -

Gaeta olives from Puglia, Italy, are small and purplish-brown. They have a soft, tender flesh and a tart, citrusy taste. 

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Gaeta -

Gaeta olives can be either dry-cured, which makes them chewy, or brine-cured, resulting in a plump and juicy treat.

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Gordal -

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Gordal -

Firm, meaty, and refreshing, you can stuff Gordal olives with cheese or enjoy them straight out of the jar.

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Mission -

While olives are often associated with Mediterranean cuisine, the U.S. also produces its own variety: Mission olives.

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Mission -

Although originally believed to be Spanish, Mission olive trees have flourished in California since the 1700s. They have a mild, grassy flavor.

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Picholine -

The French Picholine olive is wonderfully crisp and crunchy, with a tart, nutty, anise taste.

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Picholine -

Picholine olives are pretty and elegant enough to serve as hors d'oeuvres, or in a cocktail, like martini or Bloody Mary. 

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Beldi -

Morocco produces several varieties of olives, but exports only a few, such as Beldi olives. 

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Beldi -

Beldi olives are dry-cured and packed with intense flavor. Their wrinkled exterior and chewy texture make them the perfect addition to salads.

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Alfonso -

Originating in Chile, these huge, deep purple olives are brine-cured and then macerated in red wine.

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Alfonso -

Afonso olives are juicy and fleshy and typically enjoyed with charcuterie and a full-bodied red wine.

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Amfissa -

Grown in central Greece, Amfissa olives are picked when they're very ripe and then slowly brined for a mild, fruity flavor. 

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Amfissa -

In Greece, Amfissa olives are often served in soups or stews. They're also great paired with cheeses and cured meats.

Sources: (Taste of Home) (Serious Eats) 

See also: These are the most common counterfeit foods

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