Italian

Appears in

Published 1989

Alfonso olives are huge, black, and delicious. Alfonsos also come from Spain, where they’re green and usually stuffed, and South America, where they’re not quite so black and have a meaty, sometimes mushy, texture.
Calabrese are dull bronze-green and cracked. They are mellower than Sicilians.
Gaeta are small, wrinkled, and black or mahogany-colored. They’re sometimes packed with rosemary and have a mild earthy flavor.
Liguria, brown-black to black, are slightly acidic and very flavorful.
Lugano are salty and dark purple-black.
Sicilian are small, cracked green ovals, sharp and bitter-tasting, and traditionally spiced with red pepper and oregano or fennel.

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