The Kalamata olive is a large black or brown olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil. Kalamata olives are one of the most interesting olive varieties, and they contain powerful polyphenols that appear to protect against disease.
This plump, green olive is known for its large size and pimento filling. Like the Spanish Manzanilla, the Queen is a common olive that hails from the region of Sevilla.
A manzanilla olive is a small to medium sized green olive that is cured in brine and has firm textured meat. It has a slight almond flavor and may be a little bitter or smoky tasting. This olive is often stuffed with pimento.