Named after the Sicilian Belice River valley where olive cultivation has been carried out for over 3000 years, Nocellara del Belice is a variety of green and black table olives which are also used for the production of Valle del Belice extra virgin olive oil.

As a table olive, the fleshy Nocellara is excellent with cheese, salami and traditional Italian oil marinated vegetables or it can be enjoyed as a delicious accompaniment to various aperitifs. Also, it is used in the production of Belicino, a traditional Sicilian sheep cheese.

Known as ulivae picenae since the Roman era, Oliva Ascolana del Piceno refers to green table olives of the Ascolana Tenera cultivar grown in the provinces of Ascoli Piceno, Fermo and Teramo. Apart from the naturally debittered and brined varieties, both of which are aromatized with wild fennel, the most famous gastronomic specialty of Ascoli are stuffed olives.

Even though the origins of this popular Italian appetizer are relatively unknown, some references to original recipes date back as far as the 1600s, while origins of the meat-based filling are more recent, dating back to the early 19th century. Found virtually on every corner in Ascoli Piceno, the meat stuffed Olive all'Ascolana are aromatized with lemon zest, nutmeg, and cloves, coated in parmesan cheese, crispy bread crumbs and deep fried. 

Leccino olives are a prominent variety of olives primarily grown in Italy, particularly in the Tuscany region, though they are also cultivated in other parts of the Mediterranean and in regions with similar climates around the world. They are highly esteemed for their versatility and the quality of the olive oil they produce.

Leccino olives are medium-sized with an elongated, slightly asymmetrical shape. When they mature, the olives transition from green to a dark purple or black color. The olive oil derived from Leccino olives is celebrated for its mild, balanced flavor. 

Frantoio olives are a renowned variety primarily grown in Italy, particularly in the Tuscany region. They are highly valued for their use in olive oil production due to their distinctive flavor and high oil content. Frantoio olives are medium-sized with an oval shape, maturing from green to a dark purple or black color.

The olive oil produced from Frantoio olives is known for its excellent quality and complex flavor profile. It typically has a fruity aroma with notes of fresh grass, artichoke, and green apple, along with a balanced bitterness and a peppery finish.

This makes Frantoio olive oil a favorite among chefs and food enthusiasts for its ability to enhance the flavor of a wide range of dishes. 

Traditionally grown around the Gulf of Gaeta which is nestled just south of Rome in the province of Latina, Oliva di Gaeta is a variety of small, reddish olives. Salt cured Gaeta olives have wrinkled, black flesh, while the ones brine-cured exhibit a smooth, dark violet texture.

Prized for their plump, meaty body and a unique, slightly sour flavor, Gaeta olives are a popular appetizer but can also be used in various salads, risottos and pasta dishes, including the famous Spaghetti alla Puttanesca.

Often presented as one of the best olives in the Mediterranean, La Bella della Daunia is a table olive of the Bella di Cerignola variety grown in the Apulian province of Foggia. Once known as the historical region of Daunia, these fertile flatlands of Foggia are today called Tavoliere - the second largest Italian plain famous for its agriculture, especially the lush green olive groves.

Although Daunia olives are not suitable for oil production, they are much prized for their flesh-to-pit ratio and an outstandingly rich, savoury flavor. The green ones are called the queens of appetizers, while the black ones are typically used for preparing various sauces and added to a number of Apulian dishes.

Leucocarpa or leucolea is a traditional olive variety that's widely spread in southern Italy and a strong presence in Calabria. What makes this olive unique is the small size of its fruits which become ivory-white during ripening. The white color of these olives symbolizes purity, and in the past they were used for religious purposes.

As a result, Leucocarpa is usually grown near convents and churches. The extra-virgin olive oil made from this variety first receives a blessing, and it's then used for Catholic rites such as sacraments. In the past, the Leucocarpa olive oil was used to anoint the emperor during the ceremonial coronation.