Country of origin: Central Greece.

Harvest: October through December.

Curing style: Natural brine fermentation for 3 months.

Color: Ranging from deep brown to black.

Flavor profile: Tangy, red wine flavor with a pleasantly bitter finish.

Additional information: Small, round olive with a meaty, semi-soft texture and a natural red wine flavor that comes the natural yeasts of the olive skin.

DeLallo varieties: Seasoned Black Greek Olives, Olive Medley, Mixed Olive Salad, Marinated Greek Mix, Mixed Medley, Mammoth Black Greek.

Black Greek olives get along well with lemony, garlicky flavors and pair perfectly with other Greek flavors like kasseri and manouri cheeses, hummus, stuffed grape leaves, smoky roasted peppers and crunchy marinated garlic. Try them as part of a Greek meze platter or as an addition to salads, flatbreads and more.

Country of origin: Cerignola region of Italy.

Harvest: October and November.

Curing style: Lye processed followed by a natural brine fermentation for 4 weeks.

Color: Green and black. Olives can be dyed red for festive flair.

Flavor profile: Smooth, buttery and mild.

Additional information: Large olive with a firm, meaty texture.

DeLallo varieties: Pitted Bella di Cerignola, Green Bella di Cerignola, Green & Black Bella di Cerignola, Green & Black Bella di Cerignola Salad in Oil with Garlic, Black Bella di Cerignola in Oil, Red Bella di Cerignola in Oil, Black & Red Bella di Cerignola in Oil.

This prized Italian olive is grown exclusively in the flat, dry plains of its birthplace—Cerignola, Italy. Known for their gigantic size and mild, buttery flavor, the Bella di is certified by the European D.O.P., or Denomination of Origin Protection, promising that true Bella di Cerignola olives are harvested and cured by a small cooperative of farmers in this area.

Country of origin: Morocco.

Harvest: End of fall.

Curing style: Salt cured, or dry cured.

Color: Black.

Flavor profile: Salty, intense and pleasantly bitter.

Additional information: These are commonly referred to as “oil-cured olives,” yet they are not cured in oil at all. Olives are rolled in layers of sea salt, which naturally draw out the water from the olive. This helps to ferment the product. Their texture is wrinkled because of this. They are also chewy like the texture of a sun-dried tomato.

DeLallo varieties: Oil Cured Olives, Pitted Oil Cured Olives.

These olives aren’t for the newbie olive eater. Beldi olives, or Oil-Cured Olives, are bold and pleasantly bitter with a distinct wrinkly appearance. In kitchen creations, these salty gems are perfect for pairing up with vibrant citrus and sweet caramelized onions. As a ready-to-entertain antipasto, serve them up with ricotta salata, orange slices and a bold-flavored Cabernet Sauvignon.

Country of origin: Greece (Peloponnese Peninsula, Central and Western Greece).

Harvest: November through December.

Curing style: Natural brine (sea salt) fermentation. (3 months)

Color: Deep purple to black.

Flavor profile: Smoky, tart, briny and fruity with red wine flavor.

Additional information: Distinct almond shape. DeLallo has coined the spelling “Calamata,” instead of “Kalamata,” to distinguish our superior fruit from the rest. Calamatas are consistent in size and color with the best flavor—no red wine added to mask the taste.

DeLallo varieties: Jumbo Pitted Seasoned Calamata, Greek Feta Salad, Olives Jubilee, Seasoned Olive Medley, Hot Pitted Olive Salad, Mixed Olive Salad, Colossal Calamata Olives in Oil.

The Calamata is a celebrated Greek olive known for its striking taste: a complex harmony of smoky, tart, briny, fruity and red wine flavors. These dark purple olives are perfect for pairing with beloved Greek bites like feta, hummus, grape leaves and pita. In the kitchen, Calamatas are great for creating bold tapenades, salsas and creamy dips with Mediterranean flair. Try them plopped in salads, on pizzas, atop flatbreads and in your favorite pasta dishes. For a unique appetizer, warm them with fresh citrus and chopped herbs.

Country of origin: California, U.S.A.

Harvest: October.

Curing style: Sicilian-style, known as natural brine (sea salt) fermentation.

Color: Light, straw-green.

Flavor profile: Mildly tart, buttery and briny.

Additional information: Sevillano olives are meaty and firm. These olives were brought to the United States by Spanish missionaries. Over time, Italian immigrants began curing the olive. The California Sevillano is DeLallo’s signature olive and is grown, harvested and processed at our olive plant in Oroville, California.

DeLallo varieties: Pitted Olives Gigante, Italian Aglio Green Pitted Olives, Piccante Green Pitted Olives, California Green Pitted Olives In Brine, Super Colossal Calabrese Olives, Blue Cheese Stuffed Olives, Roasted Garlic Stuffed Olives, Almond Stuffed Olives, Fresh Garlic Stuffed Olives, Gorgonzola Stuffed Olives, Feta Stuffed Olives, Sun-Dried Tomato Stuffed Olives, Anchovy Stuffed Olives.

The California Sevillano Olive is a green olive that is close to our hearts. Grown in our very own orchards in Oroville, California, this superb olive boasts a tart, buttery flavor and crisp, meaty texture making them the perfect table olive. But these beauties are more than just a snacking olive. Sevillanos are a brilliant ingredient that shines alongside a number of Mediterranean flavors. Try them stuffed or simply paired as a charcuterie or cheese board accent.

Country of origin: Sicily, Italy.

Harvest: Late September and October.

Curing style: Bathed in a fresh water and lye solution multiple times within a two-week period, then rinsed and refrigerated.

Color: Green.

Flavor profile: Buttery, mild and slightly sweet.

Additional information: Also known as “Nocellara de Belice.” Due to their high oil content and pleasing flavor, Castelvetrano olives are primarily grown for olive oil. As a table olive, many producers will illegally dye their Castelvetrano olives with copper sulfate pentahydrate to give them a bright neon green color.

DeLallo varieties: Castelvetrano Olives, Pitted Castelvetrano Olives.

Grown exclusively in Southwestern Sicily, near the town of its same name, Castelvetrano olives are a treasured Italian antipasto. These all-natural gems are round and pale green in color, famous for their buttery flavor and crisp, tender texture. A common accompaniment to dry cured salumi and sharp Italian cheeses, Castelvetrano olives often steal the show with their irresistible nutty-sweet flavor.

Country of origin: Lazio region of Italy.

Curing style: Natural brine (sea salt) fermentation.

Color: Deep purple.

Flavor profile: Tart, citrusy, wine flavor.

Additional information: Soft, tender in texture. Also known as “Biancolilla.”

DeLallo varieties: Pitted Italian Olive Salad, Seasoned Olive Medley.

Named for their birthplace of Gaeta, just south of Rome, these incredible Italian olives are known for their unique citrusy, briny flavor. Small and ovular, yet bursting with big flavor, Gaeta olives are the perfect snacking olive, but also a tasty addition to salads, hot and cold pasta dishes, baked chicken and more.

Country of origin: Greece (Chalkidiki Peninsula).

Harvest: Late September through October and November.

Curing style: Natural brine (sea salt) fermentation.

Color: Straw to light golden-green.

Flavor profile: Fruity with a pleasantly sour bite.

Additional information: Crisp and meaty texture. The Greek Halkidiki has the highest yield of crop grown annually and is PDO protected.

DeLallo varieties: Greek Mix, Garlic Stuffed Olives, Jalapeno Stuffed Olives.

The Halkidiki (Hal-KEE-dah-kee) olive is fun to say, but even better to eat! Originating in the region of its same name, this beloved olive shares its birthplace with famous philosopher, Aristotle. Ready to serve or snack, pair them up with complementary flavors like sun-dried tomatoes, feta, blue cheese and almond. Try them pitted and stuffed for an elegant appetizer idea.

Country of origin: Puglia region of Italy.

Harvest: October through November.

Curing style: Natural brine (sea salt) fermentation.

Color: Brown.

Flavor profile: Pleasantly bitter and piquant.

Additional information: One of the primary olive varieties found in Italian olive oils.

DeLallo varieties: Pitted Italian Olive Salad.

The Leccino olive is a prolific and hardy Italian olive. Due to its pleasant complementary flavor and high oil content, Leccino olives are one of those most common cultivars found in Italian olive oils.

Country of origin: Southern regions of Spain.

Harvest: Early to mid fall.

Curing style: Natural brine (sea salt) fermentation from 3 to 4 months.

Color: Straw green.

Flavor profile: Mildly tart and briny.

Additional information: Plump and meaty texture.

DeLallo varieties: Stuffed Manzanilla Olives, Provolini Antipasti.

The Manzanilla olive is the most common green olive and the most popular Spanish olive… with reason! It is often stuffed with red pimiento paste and called a Spanish Olive or Spanish Manzanilla Olive. The word “manzanilla” means “little apple” in Spanish, which describes the appearance of these medium-sized, plump fruits. The Manzanilla is a staple of Spanish tapas paired with Manchego cheese, anchovies and Rioja wine.

Country of origin: Murcia region of Spain.

Harvest: November through December.

Curing style: Niçoise-style natural brine (sea salt) fermentation for 3 months.

Color: Dark brown.

Flavor profile: Sweet, slightly smoky flavor.

Additional information: Because genuine French Niçoise olives are sparse, the Coquillo is a common substitute due to its similarities to the Niçoise. They are small olives with a thin, soft flesh.

DeLallo varieties: Pitted Olives Jubilee, Provence Cocktail Medley.

Coquillo olives bring a burst of bright, briny flavor to leafy green salads, pasta salads, grain bowls, charcuterie spreads, cheese boards and more. Salty and complex, Coquillo olives are perfectly paired with sheep’s milk cheeses and aged blue cheeses. These olives complement fish, such as anchovies and tuna, as in the beloved Salad Niçoise. Consider serving briny Niçoise-style olives alongside fresh heirloom tomatoes in a pasta, salad or on top of a pizza.

Country of origin: Morocco.

Harvest: September through October.

Curing style: Lye processing followed by natural brine (sea salt) fermentation.

Color: Straw green.

Flavor profile: Mild, fruity flavor with fragrant floral notes.

Additional information: Picholine-style olives are crisp and firm with a distinct almond shape.

DeLallo varieties: Pitted Olives Jubilee.

Picholine-style olives are a balance of fruity and briny making them the perfect accent to seafood and earthy ingredients like artichokes and mushrooms. Pair these olives with Brie or Provolone cheeses, prosciutto and Sauvignon Blanc wine. These olives are exquisite cocktail olives.

Country of origin: Spain.

Harvest: October through November.

Curing style: Spanish-style curing.

Color: Light straw green to green.

Flavor profile: Tart, briny and slightly sweet with notes of almond.

Additional information: Universally known as a “Spanish Queen,” the Gordal olive variety is a firm, meaty olive that is frequently stuffed with pimiento peppers and served in martinis.

DeLallo varieties: Stuffed Queen Olives, Hot Pitted Olive Salad.

Gordal olives are some of the most recognizable green olives. Their name translates to “fat one,” which refers to its large, plump presence. This olive is most often called “Spanish Queen,” a name that came from the U.S. marketing of this Spanish olive… and it stuck! Known best as a skewered garnish in martinis, these beloved green olives are a tasty antipasto paired up with Gouda, blue cheeses and the Spanish Manchego cheese.

Country of origin: Taggia, Italy.

Harvest: January until March, up to May in some areas.

Curing style: Natural brine (sea salt) fermentation for up to 5 months.

Color: Range from brown and purple to black.

Flavor profile: Sweet, fruity and mild with notes of almond.

Additional information: Tiny olives with a firm texture and big flavor.

DeLallo varieties: Taggiasca Olives in Oil, Italian Olive Medley

Sweet and fruity with a mild presence on the palate, the Taggiasca makes an ideal snacking olive. Due to its distinct fruity aroma and high oil content, these delicate gems also produce an exquisite extra virgin olive oil prized all over the world. Serve Taggiasca olives with other Italian greats like robust Soppressata or Calabrese sausage, and beloved Italian cheeses like Parmigiano-Reggiano or Gorgonzola.

Country of origin: Sevilla region of Spain.

Harvest: November through December.

Curing style: Lye processing.

Color: Black.

Flavor profile: Mild, not quite bitter or briny and not quite buttery or sweet—a pleasant middle ground.

DeLallo varieties: Provolini Antipasti, Lemon Feta Antipasti, Antipasto Delight.

Mild and tender, these lovable black olives are great for newbie olive fans. Black ripe Hojiblanca olives are great in salads, cold pasta dishes, roasted veggies and potatoes. Use them to garnish pizza pies and salads, or simply snack on them.