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There are nearly thousand varieties of olives around the world. Below are the names of few important varieties among them:
•Frantoio, fruity flavour and strong aftertaste, originally from Tuscany
•Leccino, mild sweet flavour
•Arbequina, small, brown olive from Catalonia, Spain
•Empeltre, medium sized, black olive also from Spain
•Fecundiat, large brown olive, available in southern Turkey
•Kalamata, large, black olive, from Kalamata, Greece
•Koroneiki, small in size but high oil production with exceptional quality, available in southern Peloponese, around Kalamata and Mani in Greece
•Picholine, green, medium size, originally from south of France
•Lucques, green, large size, also available in south of France
•Souri, very aromatic and high oil production capacity originally from Lebanon
•Barnea available mostly in Australia and New Zealand
•Maalot, medium size, fruity flavour originated from North Africa
•Vacaca mostly available in the Southwest.
•Frantoio, fruity flavour and strong aftertaste, originally from Tuscany
•Leccino, mild sweet flavour
•Arbequina, small, brown olive from Catalonia, Spain
•Empeltre, medium sized, black olive also from Spain
•Fecundiat, large brown olive, available in southern Turkey
•Kalamata, large, black olive, from Kalamata, Greece
•Koroneiki, small in size but high oil production with exceptional quality, available in southern Peloponese, around Kalamata and Mani in Greece
•Picholine, green, medium size, originally from south of France
•Lucques, green, large size, also available in south of France
•Souri, very aromatic and high oil production capacity originally from Lebanon
•Barnea available mostly in Australia and New Zealand
•Maalot, medium size, fruity flavour originated from North Africa
•Vacaca mostly available in the Southwest.
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