A Guide to Olives
| VARIETY | CHARACTERISTICS/ FLAVOR | USES | |
|---|---|---|---|
 | Kalamon | Almond shape with a pointed tip and deep purple color. Firm texture with a smoky, wine-infused snap. Available pitted and whole. | Great for snacking or added to Greek salads. Traditionally used for tapenade. |
 | Greek | Flavorful medley of five olives, including Kalamon, Mt. Athos, Mt. Pelion, Nafplion, and Gordal. Available pitted and whole. | Ideal for creating marinades. |
 | Stuffed Olives | Buttery green olives with a fresh herbal aroma and meaty texture. Stuffed by hand with fresh ingredients, such as blue cheese or fresh red peppers. | Enjoy out of hand or use as a garnish for martinis and Bloody Marys. |
 | Marinated | Options range from green olives marinated with garlic and herbs to crushed chili and Sicilian herbs, which is a zesty blend of mustard seed, rosemary, and red pepper flakes. | Chop and add to a traditional hummus recipe. |
 | Cerignola | Available in green and black, these are the prized queen olives of Puglia, Italy. Mild and buttery flavor. | Perfect for everyday snacking. Pair well with pecorino and fontina. |
 | Moroccan | Sometimes coined “raisins for adults,” these olives have a rich, smoky flavor and provide a real zip to the palate. Available whole and pitted. | The pitted olives can be the perfect salting agent for roasts and lamb stews. |
 | French Olives | The more renowned varietal, Niçoise (left), is a small, tender olive that is smoky and full flavored. It’s available pitted and whole. The Picholine (right) is crisp-tender and slightly salty. | Use Niçoise olives for a classic French tapenade or in a Niçoise Tuna Salad. Pair the Picholine with Brie and Comté. |
 | Antipasti | Options include roasted peppers and garlic, marinated artichokes, and Dolmas, to name a few. | Ideal for classic |