Did you know that olives come in dozens of colors, textures, and flavors? This Mediterranean staple is great for salads, as a topping on meats and fish, or as a snack. To help you get started, here’s a quick look at some of the most popular varieties.
Kalamata Olives
Originating from Greece, Kalamata olives are perhaps one of the most recognizable varieties. They are almond-shaped, dark purple, and have a smooth, meaty texture. Kalamatas are often used in Greek salads, pasta dishes, and are a delicious addition to pizza.
Green Olives
Green olives are unripe when they are picked, which gives them a firmer texture and a slightly bitter, piquant flavor. They’re great for snacking, in martinis, or served with cheese.
Black Olives
Common varieties of black olives include the Mission olive, with its robust flavor, and the Ligurian olive from Italy, known for its delicate and fruity taste. They go excellently on pizzas and focaccias.
Niçoise Olives
Native to France, Niçoise olives are small, brownish-black, and have a rich, nutty, and slightly tart flavor. They are a key ingredient in the classic Niçoise salad and add depth to stews, pasta dishes, and spreads.
