These purplish brown French beauties are pinkie size, with a slightly sour flavor—great for tapenade or dressing up raw vegetables.
Originally from France, these torpedo-shaped olives are often seen in martinis. They’re an irresistible snacking olive, too.
These widely available olives come from Greece. Typically preserved in vinegar or oil, kalamatas add salty depth to dips and couscous dishes.
Wrinkly and black, with an intense bitter flavor, they are cured in salt, then preserved in oil. Add to a braised chicken dinner or a tagine.
These large, meaty Italian olives have a sweet bite and can be green or black. Perfect on a cheese board.