Italy is home to the world’s largest variety of olives.
Olives have been a revered ingredient in cuisines around the world dating back to ancient civilizations, especially Mediterranean, Middle Eastern, Greek, and Italian cuisines.
Italy holds the world record for olive biodiversity, with more than 500 registered olive varieties.
There are thousands of different types of olives around the world, each with its own unique taste, appearance and uses. It is obviously used in cooking, but the oil is also extracted for use as fuel, medicine, cosmetics, etc.
As with wine, much of an olive’s flavor comes from its terroir, or environment. Different terrains, different climates, etc. all affect the unique taste, texture, and even color of olives. Processing techniques vary and can also change the flavor profile.
Italians in particular love olives in their many forms, not only as a treasured food but also in skin care products.
The most popular Italian olives are:
Castelvetrano Olives
A popular Italian snack olive, it is round, bright green and of good size. Grown in the Castelvetrano region of Italy, these olives are actually considered very sweet and mild in flavor. It has firm, buttery flesh and is much less salty and salty than other varieties. This is because Castelvetrano olives are cured in lye instead of salt or brine, which helps remove their natural bitterness without making them salty.
Cherinola Olive
Cerignola olives take their name from the town of Cerignola in the Puglia region of Italy. This is a great table olive. They are pickled in brine and are large, making them a great option for stuffing.
Cerignola olives are always large. They are mostly green, but can also be black, and have meaty, buttery flesh and a slightly tart, buttery flavor. Red Cerignola olives also exist, but they are dyed that color and do not come naturally.
Gaeta Olive
Named after the village of Gaeta, these small, slightly rounded olives are harvested later in the season when they have turned purplish-black and are fully ripe. The late harvest also means that these olives, like Castelvetrano, may have a firmer texture and a slightly wrinkled appearance compared to younger olives.
Gaeta olives have a tart, almost citrusy flavor with a slight sweetness. Their unique flavor goes well with a variety of dishes, especially pasta and salads. Soak them in salt water to make them plump and juicy, or soak them in salt to make them shriveled.
Ligurian Olives
Ligurian olives are also known as Taggiasca olives because they grow in the Liguria region or northern Italy, especially around the town of Taggia. These olives, especially table olives, are smaller in size and come in green and purplish-black colors.
Ligurian olives, with their meaty texture and fruity, nutty aroma, are a favorite for olive oil production and recipes. Their unique flavor pairs well with high-quality olive oil, but they also work beautifully with pork dishes, salads and meat dishes.
Recino Olive
Another olive famous for its oil is the Recino olive, native to Tuscany, Italy. These medium-sized olives are dark purple or black when ripe and have a mild, delicate, slightly sweet flavor. This makes it suitable for a wider variety of olive oils, making leccino olives more suitable for cooking rather than finishing or flavoring dishes.
It’s great for use in Tuscan or Mediterranean cuisine, but also great with charcuterie, light wine or prosecco.
No matter how you enjoy it, the options are endless. Olives are a staple of the Mediterranean diet and are often praised by health experts as the healthiest way to eat. And if you want to add even more health benefits to your diet and body, consider using extra virgin olive oil.
