5 Popular Olive Varieties You Need to Know

Most people differentiate olives between black olives and green olives. That’s a great start, but have you ever thought about the fact you might enjoy your daily dose of olive goodness if you actually knew which varieties you like best?

Below are some quick facts about 5 popular olive varieties in Australia and what each is known for. At the end of this article, you’ll be able to go to your local supermarket (or head to our online farm shop) and know what to look out for. Let’s jump in:

 

Kalamata

The most popular one.

Also known as a Kalamon, this olive originated from Greece (the island of Kalamata) and is well-known for its size, texture, and rich fruity taste. It packs a lot of flavour, especially when picked ripe. Is generally well-balanced, and the consistency between batches makes it a great entry into olives.

 

Jumbo Kalamata

The big one.

When people refer to jumbos, they mean jumbo Kalamata. Similar to their baby brother, jumbos have a great well-rounded taste but are firmer and larger in size with more flesh. Jumbos are generally reserved for special occasions and we like to harvest our Jumbos when they are still green (they can be harvested green or black).

Fun fact: In Australia, this variety is also referred to as a ‘donkey olive’.

 

Frantoio

(Fran-toy-o)

The mighty one.

Frantoio olives are the main variety grown in Italy. Here at Kangaroo Island Olives, we reserve Frantoio for making high-quality Extra Virgin Olive Oil due to its high oil content and aromatic tasting notes. Flavours range from fresh-cut grass and artichoke to floral and nutty with moderate bitterness and pungency.

 

Verdale

(Ver-dahl)

The ‘round green’ one.

Also known as South Australian Verdale. Originating in southern France, Verdale olives are harder in texture and hold a light and fruity aroma. Verdales can be used for producing sweeter-tasting Extra Virgin Olive Oil too. The olive is medium to large-sized. A fabulous eating olive especially when picked green.

 

Leccino

(Le-cheeno)

The Tuscan one.

Another cultivar which originated in Italy, but is widespread around Australia. Typically harvested when turning colour, its full of flavours that include cinnamon & green almonds. Light bitterness, medium pungency. Usually reserved for making Extra Virgin Olive Oil, but it makes a great table olive as well.

 

Summary

All of these olives can be found inside our Mixed Mediterranean Olives Pouch. Head over to our online Farm Shop and start your own tasting journey at home!