Olives, Authentically Italian

Olives have characterized Italy’s cuisine since before ancient Roman times. Food markets are teaming with types of black olives – in brine, pitted and ready to be served, as well as delicious green olives, to snack on or use in recipes.

Whatever the variety of olives – not to forget spicy (with red pepper flakes), pâté, and the limitless list of recipes – they represent a plethora of affinities with roots reaching deep into the history of the bel paese. Olive trees are present in every region of the country on the coast and in the hills and valleys, making some of the most beautiful landscapes in the world, and make the famous extra virgin oils extracted in Puglia, Tuscany, Basilicata and Liguria, with the much celebrated taggiasche.

Harvesting takes place primarily in November and December, but can continue to January. Large nets are placed at the base of each tree and the olives are gathered by hand or by mechanical means. After this, they are cured for eating whole, or brought to the mill for pressing into oil.

Italian olives pass through different stages of maturation – green, purple and finally black. They are eaten as is, or in mouthwatering recipes.

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spicy olives

Spicy Olives Italian Entree or Intense Appetizer Spicy olives, a delicious Italian recipe internationally renowned, in which olives (usually black)...

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Green Olives

Green Olives, The Perfect Italian Snack Green olives are harvested well before complete maturation occurs during the summer months. These types of...

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Black Olives

Black Olives, Pride of Italian Agriculture Black olives are mature fruit, ready to be eaten or used in the production of extra virgin oil. Types of...

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Table Olives

Table Olives for Italian Snacking Table olives consist of all the types that are the best for eating. Some kinds of Italian olives have a taste that...