There are more Types of Olives out there than you’ll find on your average charcuterie board. From buttery Castelvetranos to punchy Kalamatas, here’s the lowdown on the ones worth knowing (and snacking on).
Look, I’m just going to say it: I love olives. Salty, buttery, briny little flavour bombs—I could (and usually do) eat them straight from the jar. But with so many types of olives out there, it’s easy to get overwhelmed at the olive bar or while staring blankly at that “medley” in the grocery aisle. Not all olives are created equal, and some are definitely more snackable than others.
So, whether you’re an olive superfan like me or just dipping your toe into the brine, this guide breaks down the different kinds of olives you’re most likely to come across. We’re talking flavour, texture, colour, and what to actually do with them (besides eat them all straight off the plate). So, let’s get into it, shall we?
ALL THE TYPES OF OLIVES YOU’LL EVER NEED TO KNOW (AND THEN SOME)
1. CASTELVETRANO
Taste: Mild, buttery, slightly sweet
Good for: Snacking, cheese boards, convincing olive skeptics
Why you’ll love them: These are the gateway olive. Bright green, buttery, and not too salty, Castelvetranos are the ones that turn olive haters into believers. Even people who swear they hate olives usually cave for these! Yes, they’re that good.
2. KALAMATA
Taste: Briny, tangy, a little fruity
Good for: Greek salads, pasta dishes, Mediterranean anything
Why you’ll love them: The OG of Greek olives. Deep purple and almond-shaped, they bring a bold, slightly wine-y flavour that perks up anything it touches.
3. MANZANILLA
Taste: Briny, classic, a little tangy
Good for: Martinis, tapas, stuffing with garlic or cheese
Why you’ll love them: These are your classic green olives with the red pimento center (you’ve definitely seen them in a cocktail glass). They’re salty and satisfying, perfect for snacking or feeling fancy on a weeknight.
4. CERIGNOLA
Taste: Mild, meaty, a little sweet
Good for: Cheese boards, antipasto platters, eating with your fingers
Why you’ll love them: These big, plump Italian olives are all about size and smooth, meaty flavour. Available in green or black, they’re perfect for snacking or adding a little extra something to any platter.
5. NYON
Taste: Intensely salty, wrinkly, bold
Good for: Tapenade, crostini, olive lovers only
Why you’ll love them: These French beauties are small, shriveled, and totally packed with flavour. They’re a little intense on their own, but mix them into something like a tapenade and they shine.
6. LIGURIA/TAGGIASCA
Taste: Fruity, rich, olive-oil-forward
Good for: Pasta, focaccia, Italian dishes
Why you’ll love them: These Italian olives are tiny but mighty. Often found swimming in good olive oil, they’re soft, flavourful, and basically taste like a vacation in Liguria.
7. ARBEQUINA
Taste: Mild, nutty, buttery
Good for: Olive oil, snacking, salads
Why you’ll love them: These Spanish olives are mellow and slightly sweet, with a soft bite and subtle flavour. They’re often used to make fancy olive oil, but they’re also dreamy right out of the jar.
8. GAETA
Taste: Mildly sweet, slightly sour, tender
Good for: Pasta, pizza, antipasti
Why you’ll love them: These Italian olives are small, dark, and have a perfect chewy texture. Not too salty and not too bold—they strike a nice balance that works well in almost any dish.
9. PICHOLINE
Taste: Crisp, briny, slightly tart
Good for: Cocktails, cheese boards, snacking
Why you’ll love them: Picholines are the French green olive with a bit of bite. They’re firmer and tangier than most, which makes them perfect alongside creamy cheeses or your favourite drink.
10. MISSION
Taste: Mild, slightly smoky (if cured that way)
Good for: All-purpose cooking, salads, eating by the handful
Why you’ll love them: Grown in the U.S., Mission olives are kind of the every-olive—mellow, versatile, and easy to love. They’re like the comfort food of the olive world.
FREQUENTLY ASKED QUESTIONS
There are literally hundreds of olive varieties around the world, but most of us stick to a handful of popular ones you’ll find at grocery stores or olive bars.
Kalamata olives usually take the crown for popularity! They’re bold, flavourful, and show up everywhere from salads to pasta.
If you ask me, Castelvetrano olives are hands-down the best for snacking! They’re mild, buttery, and basically addictive.
A mix is always best! Think Castelvetrano for buttery bites, Cerignola for big plump fun, and Kalamata for a salty punch.
Hard cheeses like Manchego or Parmigiano-Reggiano balance olives nicely, but creamy ones like goat cheese or feta also make a great team.
Exploring the many types of olives is like unlocking a whole new level of snacking fun. From salty to sweet, firm to buttery, there’s a kind of olive for every mood and meal. Don’t be afraid to try something new because you never know, you might just find a surprising favourite that changes the way you think about olives forever.
Olives aren’t just a simple snack! With so many types of olives out there, you’ve got endless options to keep things interesting, whether you’re tossing them in salads or nibbling straight from the bowl. Different kinds of olives bring their own vibe to the table, and honestly, that’s what makes them so fun to explore. So, here’s to discovering your perfect olive match!
LOVE THIS LIST? PIN IT FOR LATER!
Got a favourite kind of olive I missed? Drop it in the comments — I’d love to hear!
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