Italian have been cultivating olives for centuries. Learn more about the famous Olives from Sicily used as appetizers, garnishes, and in recipes…

Curing vs. Marinating: Brine-cured olives have smooth, plump skin while salt-cured olives are lightly coated in oil and have wrinkled skin.
Baresane: These brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.
Bella di Cerignola: Also known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.Castelvetrano: A vibrant green Sicilian olive also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing.
Gaeta: These popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.

Saracena: An ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt cured.

Taggiasca: Grown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.

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