Top 61 Olives
in the World

Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic product of exceptional quality that stands out for its authentic taste and intense aroma. They are never harvested green, and to avoid bruising, they must be hand-picked. These tight-skinned, meaty olives are particularly large in size, almond-shaped, and dark aubergine in color. Their exquisitely rich, fruity flavor is the result of adding either red wine or red wine vinegar to the brine during the curing process. Oil from these fruits is recognized as one of the healthiest edible oils. Besides providing energy, they are packed with many valuable nutrients: antioxidants, phytosterols, essential Omega fatty acids, and high quantities of minerals. Kalamata olives make a fantastic appetizer or a simple snack between meals, but they are more typically served as mezés alongside cheese and other vegetables. With their high proportion of pulp to pit, Kalamata olives are often used in olive-based tapenades.Expand

Named after the Sicilian Belice River valley where olive cultivation has been carried out for over 3000 years, Nocellara del Belice is a variety of green and black table olives which are also used for the production of Valle del Belice extra virgin olive oil. As a table olive, the fleshy Nocellara is excellent with cheese, salami and traditional Italian oil marinated vegetables or it can be enjoyed as a delicious accompaniment to various aperitifs. Also, it is used in the production of Belicino, a traditional Sicilian sheep cheese.Expand

Produced exclusively from the Hondrolia Chalkidikis and Chalkidiki varieties of olive tree, Halkidiki olives are grown, processed, and packaged in the Prefecture of Chalkidiki. The largest variety of Greek olive, they are often called 'donkey olives'. Characterized by a robust and bright green glossy skin, rich, firm flesh and a subtle fruity aroma with a somewhat bitter, spicy flavor, they are praised in Greece and beyond as one of the best table olives on the market. Four different types of these olives are available: whole olives, pitted olives, crushed olives, and pitted olives stuffed with almonds or small pieces of red pepper, carrot, pickle, blue cheese, or garlic. All of these varieties are usually flavored with regional aromatic herbs. To enjoy these healthy, tasty olives, it is best to keep it simple and serve them as a snack or hors d'oeuvre.Expand

Arbequina are small, round olives native to the Spanish region of Catalonia, and the name comes from the city of Arbeca (formerly known as Arbequa), where, according to the legend, they were first introduced by the duke of Medinaceli in the 18th century. Ripe arbequina olives have a firm, meaty texture and fruity flavor. They range from light pink to dark orange in color, and although they can be brined and served as table olives, they are usually harvested early and used in the production of olive oil that is characterized by a delicate, floral flavor. Outside of Spain, arbequina olives are highly valued in the United States, where they are also grown.Expand

Known as ulivae picenae since the Roman era, Oliva Ascolana del Piceno refers to green table olives of the Ascolana Tenera cultivar grown in the provinces of Ascoli Piceno, Fermo and Teramo. Apart from the naturally debittered and brined varieties, both of which are aromatized with wild fennel, the most famous gastronomic specialty of Ascoli are stuffed olives. Even though the origins of this popular Italian appetizer are relatively unknown, some references to original recipes date back as far as the 1600s, while origins of the meat-based filling are more recent, dating back to the early 19th century. Found virtually on every corner in Ascoli Piceno, the meat stuffed Olive all'Ascolana are aromatized with lemon zest, nutmeg, and cloves, coated in parmesan cheese, crispy bread crumbs and deep fried. They are often served with other fried vegetables such as zucchini and artichokes. For an interesting contrast of sweet and savory flavors, Ascolana olives can be enjoyed with another local specialty - Crema fritta all'Ascolana, breaded and deep fried custard cream cubes.Expand

Leccino olives are a prominent variety of olives primarily grown in Italy, particularly in the Tuscany region, though they are also cultivated in other parts of the Mediterranean and in regions with similar climates around the world. They are highly esteemed for their versatility and the quality of the olive oil they produce. Leccino olives are medium-sized with an elongated, slightly asymmetrical shape. When they mature, the olives transition from green to a dark purple or black color. The olive oil derived from Leccino olives is celebrated for its mild, balanced flavor. It typically features a fruity aroma with subtle notes of herbs, almonds, and sometimes a hint of green apple. The oil is well-balanced with a mild bitterness and a gentle peppery finish, making it versatile for various culinary uses, from salad dressings to cooking and baking. The Leccino olive tree is known for its hardiness and adaptability. It thrives in the Mediterranean climate but can also adapt to a range of other environments. The trees are relatively resistant to cold temperatures, pests, and diseases, contributing to their popularity among olive growers. They are also known for their high productivity and reliable yield.Expand

The island of Thassos has been known for its olives since ancient times. The famous Thassitiki olive of the Throumba variety was even named after this island. These olives are harvested from early November through mid-January, when they become fully ripe or even overripe and develop their distinct black color. Due to the presence of the Phoma oleae fungus, Throumba olives lose their bitterness while ripening and can be eaten straight from the tree. The olives are primarily picked by hand in order to avoid any bruising of the fruit. After picking, they are washed in mountain spring water, graded by size, and cured in coarse salt. After 30 to 40 days, they are ready for consumption after being exposed to air, which improves their color through oxidation. The olives aren't heat-treated at all. The final product is a shrunken olive with a wonderful flavor and a bittersweet aroma, with just a hint of salt.Expand

Aceituna Aloreña de Málaga is a seasoned table olive of the Aloreña variety. The olives must be harvested at the appropriate time of ripeness and are then split, brined and fermented. These olives are traditionally seasoned with thyme, fennel, garlic, and pepper. Due to their low content of oleuropein, these olives don't require treatment to remove bitterness and are only brined in the mixture of salt and water. These olives are light green to pale yellow in color and are firm and crisp in texture. Aceituna Aloreña de Málaga is quite bitter and very flavorful, and the flesh is easily removed from the pit. There are three types of these olives, and they differ from one another solely in the way that they are prepared: verdes frescas (fresh green), tradicionales (traditional) and curadas (cured).Expand

Olive de Nice are olive products of the Cailletier variety coming from the French region of Alpes-Maritimes. The product refers to small, meaty olives and olive paste. The olives have a firm texture, a smell reminiscent of dried fruit and a slightly bitter taste. The flesh is delicate and must come away easily from the pits while their color is yellow-green to brown and dark blue to black. The olive paste, on the other hand, has a smooth, fine texture with a smell compared to that of olive oil, and has a wine color, neither green nor too dark. The olives are preserved in brine for 3 months, and a further 3 months for making the paste. They are most commonly eaten on their own, as an appetiser, paired with aged blue cheese and red wine, or used in Salade Nicoise with tuna.Expand

Frantoio olives are a renowned variety primarily grown in Italy, particularly in the Tuscany region. They are highly valued for their use in olive oil production due to their distinctive flavor and high oil content. Frantoio olives are medium-sized with an oval shape, maturing from green to a dark purple or black color. The olive oil produced from Frantoio olives is known for its excellent quality and complex flavor profile. It typically has a fruity aroma with notes of fresh grass, artichoke, and green apple, along with a balanced bitterness and a peppery finish. This makes Frantoio olive oil a favorite among chefs and food enthusiasts for its ability to enhance the flavor of a wide range of dishes. The Frantoio olive tree is well-suited to the Mediterranean climate, thriving in the warm, dry conditions typical of regions like Tuscany. The trees are known for their productivity and resilience, producing a high yield of olives. They are also relatively resistant to common pests and diseases, contributing to their popularity among olive growers. In addition to its use in olive oil production, Frantoio olives can also be enjoyed as table olives, although this is less common. The olives and the oil derived from them are rich in antioxidants and healthy monounsaturated fats, offering various health benefits, including anti-inflammatory properties and support for cardiovascular health.Expand

Maison Nicolas Alziari is one of France’s oldest and most recognizable olive-oil houses, founded in 1868 in Nice. Their work is rooted in traditional milling methods combined with a refined selection system that blends the local Cailletier variety with carefully chosen olives from across the Mediterranean. They own extensive groves along the Côte d’Azur and control the entire production process - from harvest to bottling - which ensures consistent quality and a distinctive aromatic style. The Alziari range spans from delicate, mild oils to more fruity and intense expressions, while their signature blue tin has become an emblem of heritage and craftsmanship. Today, their oils are regarded as a benchmark of French olive-oil production and are sold in specialty shops around the world.Expand

Donika Olive Oil produces organic extra virgin olive oil made exclusively from the indigenous Albanian Kalinjot variety, with strict control over every step - from handpicking the olives to rapid cold extraction, usually within about three hours of harvest. This approach preserves the high polyphenol content, pronounced aroma, and fresh green-fruity profile typical of this cultivar. The oil has a deep green color with golden hues, while its flavor reveals notes of fresh herbs, green almond, aromatic plants, and a gentle peppery finish. Each bottle is filled only upon order, ensuring maximum freshness for the customer. Led by Bianti Danaj, the brand aims to promote Albanian olive groves and traditional cultivation through a modern, high-quality product recognized at international competitions. The result is an oil with a clearly defined origin, strong character, and minimal processing, suitable for cold use and for Mediterranean dishes where its full aromatic potential can be appreciated.Expand

Musai Olive Oil is a family-run producer from southern Albania, known for its extra virgin olive oil made exclusively from the indigenous Kalinjot variety grown on the hillside groves surrounding Vlorë. The olives are handpicked and cold-processed within 12-24 hours, preserving freshness, low acidity, and pronounced herbal aromas. Production takes place in a modern mill equipped with advanced crushers and centrifuges, while traditional principles are maintained to achieve an oil with an intense green-gold color and a flavor dominated by notes of fresh grass, green almond, and a gentle peppery finish. The brand also offers olive mill visits and tasting experiences, showcasing the entire production chain - from the grove to the bottle. The result is an oil with a strong regional identity, highlighting tradition, terroir, and minimal processing.Expand

Shkrela Olive Oil is a family-run producer from southern Albania, crafting organic extra virgin olive oil from olives grown on the hillside groves around Vlorë, where the combination of Mediterranean climate and rocky soil gives the fruit a distinctive aroma and stable nutritional profile. The olives are handpicked at optimal ripeness and cold-pressed within 24 hours, preserving natural antioxidants, low acidity, and a fresh, herbaceous character. Production takes place in a modern mill with a capacity of up to 500 kg per hour, using advanced crushers and centrifuges to ensure consistent quality. The oil is bottled in dark glass to prevent oxidation and maintain its aroma, which features notes of fresh grass, green almond, and a gentle peppery finish. Shkrela holds organic certifications and emphasizes cultivation free from pesticides and chemical additives, confirming the purity of its origin. The result is a fresh, terroir-driven oil ideal for cold use and Mediterranean dishes where high-quality extra virgin olive oil enhances flavor and depth.Expand

EVOO Zeet is a producer of extra virgin olive oil known for its high-quality product. The company emphasizes sustainable farming practices and traditional methods in its oil production process.Expand

Oliveology is a London-based company that specializes in premium Greek food products. The company offers a range of artisanal goods including extra virgin olive oils, olives, and honey sourced directly from Greece. Oliveology focuses on sustainability and the preservation of traditional Greek agriculture and culinary practices. The company operates both an online store and a physical presence at London's Borough Market.Expand

Jordan Olivenoel is a company based in Germany that specializes in producing high-quality olive oils and has expanded its product range to include cheeses. The company sources its ingredients carefully to ensure product quality and emphasizes sustainable practices in its production processes.Expand

Savina is a renowned Maltese brand known for producing high-quality gourmet products, including olive oil, olives, and other specialties inspired by Mediterranean tradition. Based in Malta, this brand is part of the Magro Group, one of the island's oldest and most prestigious companies, recognized for its commitment to quality and preservation of local heritage. The products are inspired by Malta's rich cultural heritage and Mediterranean flavors. Savina not only promotes local ingredients but also contributes to preserving traditional preparation methods.Expand

Melira is a honey producer located in Attica, Greece. The company specializes in high-quality honey products derived from various types of flowers and trees. Melira is known for its innovative packaging and commitment to preserving the natural properties of honey. Their product line includes flavors such as thyme honey, pine honey, and heather honey.Expand

Medbest is a renowned Greek company specialized in the production and export of high-quality Mediterranean food products. Headquartered in Athens, Medbest has become one of the leading exporters of authentic Greek food, with a presence in more than 30 countries worldwide. The company stands out for its rich product portfolio, which blends traditional recipes, carefully selected raw materials, and modern packaging technologies. Its business philosophy is rooted in preserving Greece’s culinary heritage by offering products that reflect the Mediterranean way of life - full of flavor, aroma, and nutritional value. Medbest is best known for its brand Nefeli, which includes a wide range of products recognized for their exceptional quality, authentic formulations, and use of pure, natural ingredients. The Nefeli line features olives, olive oil, gourmet spreads, honey, balsamic creams, and other carefully crafted specialties that embody the genuine character of Greek cuisine. All products are manufactured under strict quality control standards, with a strong emphasis on freshness, safety, and nutritional integrity. Thanks to its commitment to excellence and dedication to tradition, Medbest products can be found in gourmet shops, supermarkets, and restaurants around the globe that value true Mediterranean flavor.Expand