Whether you're a fan of their briny and tangy flavor or simply love their rich texture, olives offer a variety of diverse flavors. There are hundreds of olive varieties, but here are six you should try if you haven't already.
Originating from Greece, Kalamata olives are perhaps the most well-known variety. These dark purple, almond-shaped olives boast a rich and fruity flavor with a hint of bitterness. They are often cured in red wine vinegar or olive oil, giving them a distinct tangy taste. Kalamata olives are perfect for adding depth to salads, pasta dishes, or even enjoyed on their own.
Manzanilla Olives
Hailing from Spain, Manzanilla olives are plump, green olives with a slightly sweet and mild flavor. They are often stuffed with pimientos or anchovies, providing an extra burst of flavor. Manzanilla olives are commonly used in tapas and enjoyed as a snack alongside a glass of wine.
Nicoise Olives
Named after the French city of Nice, Nicoise olives are small and dark with a firm texture. They have a robust and slightly bitter taste that pairs well with other Mediterranean ingredients. Nicoise olives are frequently used in Niçoise salad, along with tomatoes, hard-boiled eggs, and anchovies.
Castelvetrano Olives
Originally from Sicily, Castelvetrano olives are vibrant green in color and have a buttery and mild taste. These olives are harvested at an early stage of ripening, giving them their unique hue and soft texture. Castelvetrano olives are often served as an appetizer or used as a topping for pizzas and pasta dishes.
Picholine Olives
Picholine olives, native to France, are small and elongated with a vibrant green color. They have a crisp texture and a slightly salty and tangy flavor. Picholine olives are commonly used in martinis and are also a favorite accompaniment to cheese platters.
Ligurian Olives
Hailing from the Liguria region in Italy, Ligurian olives are known for their small size and rich flavor. These olives have a dark purple color and a firm texture. Ligurian olives are typically cured in brine or salt, which enhances their flavor and preserves their natural characteristics. They are often used in Mediterranean dishes such as pastas, salads, and antipasti platters.
