Picholene Olives are best known as cocktail olives, though they are also used to make olive oil. It is the most common variety of olive used for oil from Morocco.
Nicoise Olives are an intense black olive with a pleasantly bitter, nutty flavor with notes of almonds and hazelnuts. Pair up Niçoise olives with sharp and nutty Parmigiano-Reggiano or a piquant aged blue and a bold red Merlot.
Olive Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, tapenas. Orleans Packing offers custom tapenades and also a black olive paste.
The Alphonso Olive tree cultivar was developed in Chile. It is also grown in Argentina and Peru. Chilean black Alphonso Olives tend to be cured in red wine vinegar, which deepens their purple color.