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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.
Originally found only in the eastern Mediterranean basin, olive trees are now grown in many of the world's tropical regions. One thing is certain: You do not eat the olive raw. Fresh olives have a bitter substance that makes them unpleasant to eat raw.