Grown for both black and green olives—and also for olive oil—the Amfissa is a popular Greek olive grown exclusively in regions of Central Greece. The youthful green Amfissais briny and buttery with a tart citrusy brilliance perfect for perking up Greek mezze platters and beyond.
Oil-cured olives begin life as ripe (black) olives. They're first dry-cured in salt, which makes them less bitter while concentrating and enhancing their flavors. Next, the salt is removed, and the olives are soaked in oil, which is sometimes flavored with spices and herbs, adding other layers of flavor.
The Sicilian Style Olive is a domestic olive grown in California. it is a large, pale, brownish-green color with an assertive sour taste and dense flesh. It is easy to pit if brined for a while. These olives are cured in brine only, without the use of lye or sugar for nine months.
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.