Use olives like punctuation. Toss them onto a cheese plate to create a cleansing pause between slivers. If you need a rule of thumb, remember that smallish olives tend to pack a lot of punch, while bigsters tend to be meaty but mellow. Pair accordingly.
Alfonso: The Wine Drinker’s Choice
Plump purple Alfonsos from Chile are cured in wine. They’re easygoing and juicy, not too strong. Try them with a wine-washed cheese, like Tuma Persa (page 204).
Calabrese: The Hot Mix
Set out these spicy green olives with a buttery sheep’s milk cheese, like Manchego (page 51), and some hot sausage, then cue the Latin beats. Lemony, fresh tasting.
Castelvetrano: Best for Breaking in Newbies
Mild and meaty, these go well with any mellow beastie. You’ll know them by their marble-like shape and bright green, almost turquoise hue. Try them with Ossau-Iraty (page 56).
Catalan: The Salami of Olives
Big and spicy, these look like small green limes. Pair them with cured meats and gutsy cheeses, like really ripe Garrotxa (page 48) or hard cheeses.
Cerignola: The “Rocky” of Olives
Hunky Cerignolas from southern Italy pair well with Parm (page 189) and provolone. They’re mild, huge, and wildly luminescent—the color of a golf green.
Greek Mammoth: Most Likely to Impress
Need we say more? They’re dark, thickskinned, and pungent. Fling them on a pizza or salad, or pair them with a bright, citrusy cheese like Pantaleo (page 56).
Kalamata: Little Plums
These sweet maroon-black gems are briny and fruity. Suck them down with Greek feta (page 73), toss them on salads, or bake them with chicken.
Niçoise: Charlemagne’s Choice
Small and assertive, these bead-shaped olives are dark and smoky. Break out the anchovies, marinated artichokes, and a hard, zesty friend like Cantal (page 48).
Picholine: The French Accent
From Provence, these delicate commas are mild, herby, and vaguely citrusy. They’re great when you want just a little something—try them with Carre du Berry (page 69).
Sicilian: The Martini Maker
Stuff these with Gorgonzola Piccante (page 237) or toss them in a drink. They’re briny like an oyster and muscle-y like a dark-eyed Sicilian.