What are the different types of olives?

Olives, the small, oily fruits of the olive tree, have been cultivated for thousands of years, primarily in the Mediterranean basin. This region’s climate, characterized by hot, dry summers and mild, wet winters, provides ideal conditions for growing olive trees. Other areas with similar climates, like parts of California, South America, and Australia, also support olive cultivation.

Olives are generally harvested from September to November. Green olives are picked before they ripen fully, while black olives are allowed to ripen on the tree longer. Harvesting can be done by hand, especially for table olives, to prevent bruising, or mechanically for those destined for oil production.

Once harvested, olives are almost always processed to reduce their natural bitterness. This involves curing them in various ways—brining, dry curing with salt, or water curing. Each method impacts the final flavor and texture of the olives.

Olives are a staple in many iconic recipes.

They are key in Mediterranean dishes such as Greek salad, where Kalamata olives are mixed with cucumber, tomato, and feta cheese. In Italian cuisine, olives are essential in puttanesca sauce, adding depth alongside capers and anchovies. Tapenade, a popular French spread, combines olives with capers, anchovies, and olive oil for a rich, savory paste.

For martinis, the best olives are typically those that enhance the cocktail’s flavor without overwhelming it. Castelvetrano olives from Sicily are a popular choice because they are mild, buttery, and have a firm texture that holds up well in the drink. Another common choice is the Spanish Manzanilla olive, which is often stuffed with pimento, adding a subtle flavor contrast to the martini.

Each country cultivates olives with distinct characteristics

The flavor and texture of olives vary depending on their ripeness when picked and their subsequent treatment.

• Greek olives are typically bold and flavorful. The Kalamata variety is famous for its deep purple color and meaty texture. These olives are usually preserved in wine vinegar or olive oil.
• Italian olives include diverse types like Ligurian, which are small and delicate, and Sicilian, which are more robust and often seasoned with a mix of herbs. These olives vary widely across Italy’s regions, from mild to quite bitter.
• Spanish olives are also very diverse. Manzanilla, from Seville, is small, green, and slightly bitter, often stuffed with pimento for added flavor. Another popular type is the Arbequina, which is small, brownish, and has a nutty flavor, widely used for oil production.
• French olives include varieties like the Picholine, which is green, crisp, and slightly tart, often used in cooking and as a table olive. The Niçoise, small and brownish-black with a rich flavor, is another notable French olive, typically used in salads like the Salade Niçoise.
• Turkish olives include the Gemlik variety, which is black, medium-sized, and has a high oil content, making it useful for both oil extraction and as a table olive.
• Moroccan olives are often cured with spices like harissa or preserved lemon, offering a distinctly Moroccan flavor profile that is different from the more traditional Mediterranean varieties.
• California olives are known for the Mission olive, originally brought by Spanish missionaries. They can be used for both oil and table use, with a flavor that can range from sweet to pungent. Another popular variety is the Manzanilla. California’s olive oil industry has seen significant growth, with producers focusing on high-quality, artisanal oils.
• Australian olives are relatively new on the scene but have quickly made a mark with their high-quality production. The climate in regions like Victoria, South Australia, and Western Australia is ideal for olive growing, similar to that of the Mediterranean. Varieties like the Manzanilla, Kalamata, and Frantoio are cultivated here. Australian olive oils are often noted for their freshness and purity, with a focus on boutique, premium oils that are winning international awards.
• South American olives, particularly from countries like Argentina, Chile, and Peru, are grown in climates that mimic those of the Mediterranean. The Arauco olive from Argentina is particularly notable with for its large size and firm texture. Chilean olives are often brined and have a sharp, distinct flavor, while Peruvian olives, including the Sevillana variety, are typically used in the popular botija style, cured with herbs and spices.

Olives are available in various forms

They can be found in bulk bins at markets, allowing customers to select the quantity and type they prefer. Supermarkets often sell them in cans or jars, preserved in brine or oil to maintain freshness. Some specialty shops offer gourmet varieties, sometimes seasoned with herbs or stuffed with almonds or garlic.

Pitted olives have had their stones removed, making them more convenient for cooking and eating straight from the jar. However, removing the pit can sometimes lead to a loss of flavor and a slightly mushier texture.

Unpitted olives retain their pit, which can enhance their flavor and maintain a firmer texture. They are often preferred for use in dishes where the olive is a central ingredient or for more authentic presentations, though they require a bit more effort to eat.