Italian Dry- or Salt-Cured Olives: Like Moroccan producers, Italian olive producers sometimes dry-cure olives, too. They’re often packed dry rather than in brine.

Olives can be traced back millennia to when ancient civilizations, including the Greeks, Romans, and Egyptians, cultivated them. Olive trees bear different types of fruit (yes, all olives are fruit).

The pit is still intact, so care must be taken to not swallow the pit. It is a pleasure to chew this. Lugano: Italian black olive, usually very salty, sometimes packed with olive leaves.

This also lends great variety to Italian olive oil, where unique flavors are derived from a combination of the terrain, topography and the more than 400 olive varieties, according to Nicola Di ...

The trees of the Italian olive varieties cultivated by the 2,000 small farms that Bono typically sources olives from, by contrast, grow twice as large (or more) and twice as broad.

This also lends great variety to Italian olive oil, where unique flavors are derived from a combination of the terrain, topography and the more than 400 olive varieties, according to Nicola Di ...