Italian & Greek Olives Guide
Olives are the fastest way to make any table feel Mediterranean. But a buttery Castelvetrano and a briny Kalamata are very different snacks. Here is how to tell the main varieties apart and how to use each one.
Castelvetrano olives (Sicily, Italy)
Bright green, mild and buttery, Castelvetrano olives are often the olive that converts people who think they do not like olives. They are gentle enough to eat by the handful.
- Best for: snacking, cheese boards, cocktail hour, chopped into salads
- Try: Néssi Castelvetrano Green Olives or, for cooking and salads, Castelvetrano Pitted Olives
Bella di Cerignola olives (Puglia, Italy)
Among the largest olives in the world, Cerignola olives are meaty, firm and mild. One olive is almost a bite of its own, which makes them a showpiece on an antipasto platter.
- Best for: antipasto platters, wine nights, gifting
- Try: Néssi Bella di Cerignola Olives
Kalamata olives (Greece)
Deep purple, almond-shaped and rich, Kalamata olives bring a bold, fruity, wine-like flavor. They are the classic olive of a Greek salad.
- Best for: Greek salad, pasta puttanesca, tapenade, pizza
- Try: Whole Kalamata Olives or Pitted Kalamata Olives
Greek green olives (Greece)
Crisp and pleasantly briny, Greek green olives are a versatile everyday olive. Jumbo green olives stuffed with pimento add a sweet pepper note and a pop of color.
- Best for: martinis, relish trays, sandwiches, chopped salads
- Try: Greek Green Olives or Jumbo Green Olives Stuffed with Pimento
Mixes and black olives
Want variety without opening three jars? Our Pitted Mediterranean Olive Mix brings several olives together, ready to serve. Pitted Black Olives are a family favorite for pizza, pasta bakes and tacos.
How to serve olives like a pro
- Take them out of the fridge 20 minutes early. Olives taste better at room temperature.
- Warm them. Toss olives in a pan with a little olive oil, citrus zest and herbs for two minutes.
- Pair textures. Serve olives with crunchy taralli or breadsticks and a soft cheese.
- Keep the brine. After opening, keep olives covered in their brine in the fridge.
Building a full board? See how to build an antipasto board.
FAQ
What is the mildest olive?
Castelvetrano olives are among the mildest and most buttery olives, which makes them a good choice for people who are new to olives.
What is the difference between Castelvetrano and Cerignola olives?
Both are Italian green olives. Castelvetrano olives come from Sicily and are buttery and bright green; Bella di Cerignola olives come from Puglia and are very large, meaty and firm.
How long do olives last after opening?
Keep opened olives covered in their brine in the refrigerator and follow the storage guidance on the jar label.
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