Kalamata Rich, smoky, salty, fruity flavor Typically preserved in red wine vinegar, red wine, and/or olive oil Good for snacking, adding to greek salads, making tapenades, or serving with roasted veggies ⇒ Try making olive-hummus by adding ½ cup kalamatas into the food processor with the other ingredients. Castelvetrano Sweet, buttery flesh, mild flavor Bright green skin, often referred to as dolce or “sweet” Serve with hard cheeses (parmesan-romano or sheep’s milk cheeses); pairs well with white wine ⇒ Add them to classic martinis or marinate them in garlic-infused olive oil with feta, oregano, and lemon juice for a savory appetizer. Mission Mild, grassy, bright flavor Black, small with an “eye” hole Great for snacking, adding to salads, meats, or pastas, or for making olive oil ⇒ Slice mission olives and sprinkle on pizzas or italian sub sandwiches. Cerignola Large, crisp, extra buttery Typically green or cured to red or black The perfect size and texture to stuff with almonds, garlic, cheese, capers, or peppers ⇒ Try marinating cerignola olives in hot garlic pepper-infused oil for snacking or serving with braised chicken and capers. Nyon Slightly bitter, big aromatic flavor Dry cured then aged in brine; small, jet black, plump, wrinkled surface Tastes great drizzled in olive oil infused with fragrant herbs like rosemary and thyme ⇒ Pit the olives and mix them into bread dough with rosemary to make a fragrant homemade olive bread. Niçoise Herbal fragrance, assertive taste, hints of licorice Cured in sea salt brine for up to 6 months; with little flesh and a large pit, considered a delicacy Great for snacking, adding to salads, and making tapenade ⇒ Try adding niçoise olives to blanched green beans with cherry tomatoes, shallots, and olive oil. Manzanilla Smoky almond-y flavor Oval shaped, crisp texture A classic hors d’oeuvre olive; stuff with pimiento peppers or dress with olive oil and garlic ⇒ Serve with crisp breads and pimiento cheese as an appetizer, make a savory olive-tomato sauce for meatballs as an entree, or serve with Fino Sherry as a post-dinner-party snack. Gaeta Tender flesh and tart, citrusy taste Small, purpley-brown; can be shriveled and chewy (dry cured) or plump and juicy (brine-cured) Great for snacking and serving with spaghetti and/or chicken with capers and pine nuts ⇒ Add gaeta olives to your favorite italian dishes like ratatouille or lasagna for a bright burst of flavor. Gordal Rich taste Big, meaty, firm Quintessential Spanish tapas olives; can be stuffed, commonly served with jamon (ham) or with a dark wine (like Sherry) ⇒ Try marinating gordal olives in orange zest, oil, honey, garlic, allspice, and thyme then serve with charcuterie meats like dry-cured chorizo, prosciutto, iberico ham.