Photography by David B. Moore

1. HOME-GROWN
These large green olives  from Arizona’s Queen Creek Olive Mill are hand-stuffed with Maytag blue cheese.

2. HOT STUFF
Miss Scarlet’s Fiery Hot Devils are hand-stuffed with peppers from China’s Tianjin province.

3. STRIKING GOLD
Tapenades such as this one from Elki combine garlic, capers or other ingredients with chopped olives. Try it with meat or fish.

4. PIT-Y PARTY
To pit large olives such as these kalamatas from Organic Divina, press (don’t pound) with a kitchen mallet until the olive splits.

5.OLIVE OLÉ
Jalapeños give Olive Harvest- brand tapenade a Southwestern twist. Use it on bread, eggs, rice, pasta or salads.

6. FRENCH FARE
Hailing from the Provence region of France, Niçoise olives are small, purplish-black and have a lighter flavor than many other varieties.  

7. ONE-JAR MEAL
This Mas Portel olive cocktail is made of green and black olives, pickles and caperberries.  Serve as a snack or relish.

8. DAILY GRIND
Make your own tapenade with Genovese Specialties Black Olive Spread, or spoon it right from the jar on toast or crackers.

9. BLACK MAGIC
Many olives are cured in brine. Nostimo’s olives are cured in vats of salt and packed in olive oil and herbs.

10. GREEN GODDESS
The green Cerignola is a large, mild, sweet olive grown in Puglia, a province in Italy. Black Cerignolas are usually softer than the green variety.

For a recipie for mixed braised olives, click here.