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Olives are easily bruised and must be handled gently, especially âtable olives,â meaning those intended to be eaten â as antipasti, condiments, or used in sauces â as opposed to crushed into oil. Most of the table olives we eat come from Italy, Greece, France, Spain, Portugal, Morocco, Tunisia, Turkey, and California. The varieties of table olives harvested in the Mediterranean area are particularly rich â such as the Picholine and NiÃ§oise from France; the Calamata from Greece; and the Gaeta, Taggiasca and Bella di Cerignola cultivars from Italy.
In the US, the term âtapenadeâ is often used for various spreads, but actually it refers to a very specific olive paste that originated in Provence, the southern region of France close to the Italian region of Liguria. It consists of black olives (often Picholines), extra virgin olive oil, capers and anchovies.