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Small, nutty and sweet, the San Remo is grown in Linguria, a province of Northern Italy along the Italian Riveria.

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Only grown in the French Riviera with a low crop yield, Niçoise Olives are mostly sold and eaten domestically. These deep brown olives have little flesh with a large pit. ORIGINCote d&

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This trending green olive owns an irresistibly smooth, buttery flavor, but don’t be fooled by imposters! That bright green coloring isn’t natural, but a dye (that has been outlawe

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A celebrity of the Greek olive world, the tart and tangy Calamata can be spotted a mile away (well, not really) by its deep purple hue and distinct almond shape. Entertaining with Greek mezz

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A key player in the olive oil business, the Arbequina olive is small in size but big in flavor. Notably, these Spanish gems can be anywhere from pink to burnt orange in color, adding some int

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The more mature sibling of the green Amfissa, this ripe Greek olive is a beloved component of Mediterranean entertaining and a tasty gourmet addition to a number of kitchen creations—fr

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Niçoise-style Coquillo olives are small in stature and characterized by brown to black skin. The olive has a thin, soft flesh that is

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October is National Pizza Month, but who says Pizza Month can’t continue all year-round? We don’t know about you, but we always want pizza. And so do our blogger partners! We've r

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One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Parma, Prosci

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  The Picholine is a crisp, firm olive possessing a light green color, almond shape and firm bite. The flavor is lemony finishing with a mild contrast of briny and bu

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Risotto, Polenta and Gnocchi Gnocchi, polenta and risotto are the preferred starches of Northern Italy. We give you the scoop on each traditional staple and some of our favorite Italian re

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