🫒 Top 10 Olive Fruit Varieties 1. Picual (Spain) • 🌍 Origin: Spain (Jaén, Andalusia) • 🧪 High oil content (~27%) • 🫒 Flavor: Fruity, peppery, slightly bitter • 📌 Use: Primarily olive oil 2. Arbequina (Spain) • 🌍 Origin: Catalonia, Spain • 🧪 Lower oil yield but sweet and mild • 🫒 Flavor: Nutty, buttery, smooth • 📌 Use: Oil and table olives 3. Koroneiki (Greece) • 🌍 Origin: Greece • 🧪 Very high oil yield (~20–27%) • 🫒 Flavor: Robust, spicy, rich in polyphenols • 📌 Use: Olive oil (especially extra-virgin) 4. Kalamata (Greece) • 🌍 Origin: Peloponnese, Greece • 🧪 Moderate oil content • 🫒 Flavor: Rich, meaty, wine-like • 📌 Use: Table olives (usually in brine or vinegar) 5. Frantoio (Italy) • 🌍 Origin: Tuscany, Italy • 🧪 Medium-high oil yield • 🫒 Flavor: Fresh, fruity, slightly bitter • 📌 Use: High-quality olive oil 6. Leccino (Italy) • 🌍 Origin: Central Italy • 🧪 Moderate oil content • 🫒 Flavor: Mild, balanced, delicate • 📌 Use: Oil blends, dual-purpose 7. Manzanilla (Spain) • 🌍 Origin: Andalusia, Spain • 🧪 Low to moderate oil yield • 🫒 Flavor: Slightly nutty, firm texture • 📌 Use: Table olives (green or stuffed) 8. Hojiblanca (Spain) • 🌍 Origin: Córdoba, Málaga, Spain • 🧪 Good oil content, dual-purpose • 🫒 Flavor: Sweet start, bitter finish • 📌 Use: Both table olives and oil 9. Mission (USA) • 🌍 Origin: United States (California) • 🧪 Moderate oil content • 🫒 Flavor: Fruity and mild • 📌 Use: Both table and oil olives 10. Picholine (France) • 🌍 Origin: Southern France • 🧪 Good oil quality • 🫒 Flavor: Crisp, slightly bitter, almond-like • 📌 Use: Popular as cocktail or table olives - @qamarbashir354