Black Olives

These are olives that have been allowed to ripen on the tree. American recipes that call for black olives are probably referring to the Mission olive. Other varieties of black olives are the Aleppo, Alphonso, Amphissa, black Cerignola, Gaeta, black Greek, Kalamata, Ligurian, Lugano, Moroccan dry-cured, Niçoise, Nyons, Ponentine, and Royal.

Recipes using Black Olives


Mario Camacho Brineless Pouch Olives, Natural Sea Salt Ripes, 1.05 Ounce (Pack of 12)

Green Olives

The manzanilla olive is often referred to as the green olive. A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped. It is brine-cured and has firm textured meat providing a slight almond flavor and may be a little bitter or smoky tasting. Generally pitted, this olive is often stuffed with garlic or pimento. Also known as a Manzanillo or Spanish olive.

Recipes using Green Olives


Mario Manzanilla Spanish Olives – 2/21 oz. jars/>

Kalamata Olives

Kalamata is a region in Greece, famous for its production of olives and olive oils. In particular the Kalamata olive is often known as the Greek olive, and is distinct in taste and appearance from most green and black olives. When Kalamata olives are not used for olive oil, which is a fairly common use, they are normally brined, packed in olive oil or pickled in wine vinaigrette.

Unlike most green and black olives, Kalamata olives are a deep, rich aubergine in color. When they are soaked in vinegar or brined, they may appear almost dark brown or black. On the tree, these purple almond-shaped fruits are hard to miss because of their beautiful color. They also tend to pack more meat than the average black variety.

Most people suggest that Kalamata olives are a perfect snack alone, or added to cheese and vegetable plates. They’re also fantastic in olive tapenade, a rich olive spread popular in the Mediterranean.

Source: WiseGeek
Recipes using Kalamata Olives


Roland Pitted Baby Kalamatas,4lbs 6oz

Mixed Italian Olives

1/2 lb. green olives
1/2 lb. black olives
3 stalks celery, chopped
1 green pepper, chopped
1 red pepper,. chopped
1 clove garlic, crushed
1/4 cup olive oil
1/4 cup vinegar
Fresh pepper to taste
Oregano to taste

Crack olives with hammer until pits show and mix remaining ingredients with olives.

Let stand at room temperature 2 days.

Store in refrigerator in sealed sterilized jars.

Serves 8 to 10


Norpro Grip-EZ Meat Hammer

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Antipasto Salad


Source: Allrecipes