Intensity: Medium

Flavor: buttery and fruity with notes of almond, apple, artichoke, and green banana

Use: sauteing, baking, homemade dressings, marinades, or for mixing in salads

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Arbequina (pronounced Are-Beh-Key-Nah) was originated in Catalonia, from the town of Arbeca, but pre-Catalonian texts state that it was introduced to the region from the Ottoman Empire. Many top producing olive farms adopt Arbequina olives because of their high adaptability and versatility, making it one of the most dominant and highly planted olive cultivars in the world!

Intensity: Medium

Flavor: fruity, coupled with a spicy bitterness and a pungent feel. Sensation of flowers, eucalyptus, fresh-cut grass, raw almonds, artichokes, and fig leaves.

Use: sauteing, baking, homemade dressings, marinades, or for mixing in salads

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Ayvalik (pronounced Eye-Vah-Look) is the name of a seaside town located on the crystal blue waters of the Aegean Coast in Turkey. The cultivation of olive trees from this region has been the standard practice for over a millennia, dating back to the classical Greek periods, and cementing its status as one of the oldest cultivars of olives in the world. Apart from being famous for olive oil cultivation, it’s also famous for intricate cuisines that include fish, Turkish mezes, and even olive oil ice cream!

Intensity: Medium

Flavor: pungent with notes of fresh leaves, walnuts, cinnamon, pepper, and artichokes.

Use: sauteing, baking, homemade dressings, marinades, or for mixing in salads
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Trilye (pronounced trill-yay) olives (also known as Gemlik olives) are named after the towns of Gemlik and Trilye in the coastal region of northern Turkey. The Trilye olive is also considered a very popular breakfast olive in Turkey, usually served in a cured format. It provides a 29% yield for oil content, making it the most sought-after olive for oil production. A Trilye olive tree can produce up to forty kilograms of olives in a good year.