Olive Varietals Primarily for Pickling (Table Olives)

These olives are typically larger, meatier, and have a texture and flavor profile that makes them ideal for eating.

• Kalamata (Greece): Famous for its dark purple color and almond shape, often cured in brine or wine vinegar.
• Manzanilla (Spain): A popular green table olive, often stuffed with pimentos or garlic.
• Sevillano (USA/Spain): Large, green olives often used for California-style black olives.
• Hojiblanca (Spain): Sometimes used as a table olive, especially when green.
• Picholine (France): A small, green olive often brine-cured and popular in French cuisine.
• Gaeta (Italy): Small, purple-black olives often dry-cured or brine-cured.
• Nocellara del Belice (Italy): Large, green olives often cured in brine or pressed.
• Cerignola (Italy): Large, meaty olives available in green, black, or red varieties.
• Domat (Turkey): A large, green olive often used for pickling.
• Gemlik (Turkey): Small, black olives often dry-cured or brine-cured.
• Mission (USA): Used for both green and black table olives.
• Cobrançosa (Portugal): Often used as a table olive when fully ripe.

Olive Varietals Primarily for Olive Oil

These olives are typically smaller, with a higher oil content and a more intense flavor profile.

• Picual (Spain): High oil content, robust flavor, and high stability.
• Arbequina (Spain): Mild, fruity, and aromatic oil, often used in premium blends.
• Koroneiki (Greece): Small but very high oil content, with a strong, peppery flavor.
• Frantoio (Italy): A classic Italian varietal with a balanced, fruity flavor.
• Leccino (Italy): Mild and delicate oil, often blended with Frantoio.
• Coratina (Italy): High oil content with a strong, peppery flavor.
• Chemlali (Tunisia): High oil content, often used in blends.
• Chetoui (Tunisia): High oil content with a slightly bitter, spicy flavor.
• Souri (Israel/Lebanon): High oil content with a robust, fruity flavor.
• Barnea (Israel/Australia): High oil content with a mild, buttery flavor.
• Picudo (Spain): High oil content with a fruity, slightly sweet flavor.
• Cornicabra (Spain): High oil content with a slightly bitter, spicy flavor.

Dual-Purpose Varietals

These olives can be used for both table olives and olive oil production, depending on how they are harvested and processed.

• Hojiblanca (Spain): Used for both oil and table olives.
• Manzanilla (Spain): Primarily a table olive but can also be used for oil.
• Picholine (France): Used for both table olives and oil.
• Verdial (Spain/Portugal): Used for both oil and table olives.
• Galega (Portugal): Used for both oil and table olives.
• Cobrançosa (Portugal): Used for both oil and table olives.
• Nocellara del Belice (Italy): Primarily a table olive but can be used for oil.
• Mission (USA): Used for both table olives and oil.
• Carolea (Italy): Used for both oil and table olives.
• Empeltre (Spain): Used for both oil and table olives.

Key Differences Between Table Olives and Oil Olives

1. Size and Texture:
   • Table olives are larger and meatier, making them more enjoyable to eat.
   • Oil olives are smaller and have a higher oil content.
2. Oil Content:
   • Oil olives have a higher oil yield (15-30% oil content).
   • Table olives have lower oil content and are often harvested earlier.
3. Harvesting Time:
   • Table olives are often harvested earlier (green) or at full ripeness (black).
   • Oil olives are typically harvested at peak ripeness for maximum oil yield.
4. Curing Process:
   • Table olives undergo curing processes like brining, dry-curing, or lye treatment.
   • Oil olives are pressed shortly after harvesting to extract oil.