A wide variety of olive trees are cultivated throughout Italy, most of which are designated to be pressed into olive oil, while the others are either served on their own or garnish a traditional Itlian dish. The two most common types of olives are black, which are mature, and green, which are immature. Green olives have a more sharp, bitter taste compared to black olives.
Cerignola Nicoise olives Kalamata Olives Assenti's Pasta Olive Salad
These Italian olives are very large and have a sweet flavor. Black Cerignolas are softer than green Cerignolas.
These small purplish-black olives have a distinctively intense sour flavor.
Kalamata olives are found exclusively in Greece, are a dark eggplant color and have a flavor that can be rich and fruity.
A dark purple olive made into oil, marinated or packed in brine. These olives have a rich, fruity flavor.
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