soft and oily, which impacts how they are used in cooking and snacking.
Manzanilla: Firm, slightly bitter, used often as table olives.
Kalamata: Dark purple, rich and fruity, common in Mediterranean dishes.
Castelvetrano: Bright green, buttery, sweet, ideal for snacking.
Gaeta: Small Italian black olives, slightly tart and wrinkled.
Picholine: French variety, crisp with a slightly salty finish.
2. Curing methods and their impact
Fresh olives are naturally bitter and inedible due to compounds like oleuropein. To make them palatable, olives undergo curing processes that remove or reduce bitterness and
