In cuisines all around the world dating back to ancient civilizations – specifically, Mediterranean, Middle Eastern, Greek, and Italian – olives have been a revered ingredient. Italy holds the world record for olive biodiversity, with over 500 registered olive varieties. Around the world there are thousands of varieties of olives, each with their own unique flavors, appearances, and uses.
Obviously in cuisine, but also oil extracted to be used as fuel, medicine, cosmetics, and more. Like wine, much of the flavor of olives comes from its terroir, or environment. Diverse terrains, varying climates, and more all contribute to the unique flavors, textures, and even colors of olives. Processing techniques vary and can also alter the flavor profiles.
