Settled
Kalamata vs Black Olives: What’s the Difference?
Kalamata are ripened and brine-cured. Tinned black olives are picked green and oxidised. Why one tastes of wine and the other of almost nothing.
Read the story →Saturday 26 September 2026Since 2004 · in English and French · from someone with nothing left to sell
Every type of olive, and the oil it becomes.
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September 22, 2026Kalamata Olives: What They Are, How They Are Made, How to Use Them
A true Kalamata is a specific Greek cultivar, almond-shaped, deep purple-black, split by hand or knife and cured in brine, often finished with red wine vinegar. It carries a Protected…
September 15, 2026Guides
How to Cure Your Own Olives (Without Lye)
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Comparisons
Kalamata vs Black Olives: What’s the Difference?
Kalamata are ripened and brine-cured. Tinned black olives are picked green and oxidised. Why one tastes of wine and the other of almost nothing.
- Extra Virgin vs Virgin Olive Oil: The Difference Is a Number
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- Olive Harvesting: Hand vs Machine
Kitchen
Cooking With Olives: A Practical Guide
An olive that is delicious from the jar can wreck a dish, because heat does three things to it: it drives out salt, it softens the flesh, and…
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Stories
The Oldest Olive Tree in the World: ~4,000 Years in Crete
In a village in Crete stands an olive tree up to 4,000 years old — still making olives. A timeline of everything it has outlived, and the one…
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Types of olives, A to Z 87
- Adramytini
- Aglandau
- Alfonso (Botija)
- Alorenña de Málaga
- Arauco
- Arbequina
- Arbosana
- Ascolana Tenera
- Athinolia
- Ayvalık
- Biancolilla
- Blanqueta
- Bosana
- Bouteillan
- Buža
- Carolea
- Casaliva
- Castelvetrano
- Cellina di Nardò
- Cerasuola
- Cerignola
- Changlot Real
- Chemlal de Kabylie
- Chemlali
- Chetoui
- Cobrançosa
- Coquillo
- Coratina
- Cornicabra
- Domat
- Dritta
- Empeltre
- Farga
- Frantoio
- Gaeta
- Galega
- Gemlik
- Gordal
- Grossane
- Halkidiki
- Hojiblanca
- Istrska Belica
- Itrana
- Kalamata
- Kalinjot
- Kolovi
- Konservolia (Amfissa)
- Koroneiki
- Leccino
- Lechín de Sevilla
- Lucques
- Madural
- Manzanilla Cacereña
- Manzanilla
- Maurino
- Megaritiki
- Memecik
- Mission
- Moraiolo
- Morisca
- Niçoise (Cailletier)
- Nocellara del Belice
- Nocellara Etnea
- Nostrana di Brisighella
- Nyons (Tanche)
- Oblica
- Ogliarola Barese
- Pendolino
- Peranzana
- Picholine Marocaine (Beldi)
- Picholine
- Picual
- Picudo
- Rosciola
- Royal de Cazorla
- Salonenque
- Sevillano
- Taggiasca
- Tanche
- Throuba Thassos
- Toffahi
- Tonda Iblea
- Tsounati
- Verdeal Transmontana
- Verdial
- Villalonga
- Žutica
From the archive
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Texas olive industry branches out to meet growing demand
Texas grew from four orchards to America's second olive state in under thirty years, then lost its harvest to a…
Olive Oil: Nature’s Liquid Gold, the Latest Recession Rescuer
Earthquake sensitive Orey forecasts during turbulent times ahead people will forego fancy processed foods and go back to Mother Nature's…
Top 10 eco-friendly uses for olive oil
Olive oil will shave you, polish your furniture, moisturise your skin and silence your hinges — according to every household-tips…
what does ‘extra-virgin’ really mean?
Extra virgin is a legal grade with numbers attached, not a compliment. Here are the actual tests a bottle must…