25 Types of Olive Trees (With Pictures, Uses, and Flavor Profiles)

Olive trees are not a single, uniform crop. I learned this the hard way the first time I tasted two “extra virgin” oils side by side and wondered how they could taste so different. The answer lies in the cultivar. There are over 1,000 recognized olive varieties worldwide, but only a fraction are widely planted for oil, table fruit, or landscaping.

This guide breaks down 25 types of olive trees you are most likely to encounter, whether you are planting an orchard, choosing a backyard tree, or simply trying to understand the label on your olive oil bottle.

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Why the Variety Matters So Much

Olive trees (Olea europaea) have been cultivated since roughly 3000 BC, according to the University of California’s Fruit and Nut Research and Information Center. That is a long domestication history, and it shows in how specialized modern cultivars have become.

Some cultivars exist purely for oil. Others were bred for the table, with firmer flesh and a pit that separates cleanly. A few were selected simply because they look beautiful in a garden and rarely fruit at all.

Global annual production sits at roughly 860,000 tons of table olives and about 1,662,000 tons of olive oil, per the same UC fact sheet. That scale explains why so many regional varieties have emerged over the centuries.

Climate also plays a bigger role than most new growers expect. A cultivar that thrives in the hot, dry summers of Andalusia will not necessarily perform the same way in Texas or Florida, which is why extension services in both states publish separate variety guides.

Part 1: Olive Trees Grown Mainly for Oil

1. Arbequina

Arbequina is arguably the most planted olive tree on earth right now. It originated in Catalonia, Spain, and is named after the village of Arbeca.

The tree is compact and bushy, which makes it ideal for high-density and super-high-density orchard systems. Growers can pack far more trees per acre than with traditional varieties.

The oil is buttery, mild, and low in polyphenols, giving it a shorter shelf life than more robust oils. It fruits early, often within the first few years, and tolerates a wide range of soils.

Because it germinates well from seed, Arbequina is also commonly used as rootstock. A striking figure worth noting: roughly 78 percent of California’s olive oil acreage is planted on Arbequina rootstock.

2. Koroneiki

Koroneiki hails from the Peloponnese region of Greece and is considered one of the finest oil olives in the world. The fruit itself is tiny, but it punches well above its size in flavor.

The oil is intensely fruity and peppery, with notably high polyphenol content, which contributes to both its health reputation and its long shelf stability. It performs best in hot, dry climates and is a common component of Greek and blended Mediterranean oils.

3. Picual

Picual comes from Andalusia, Spain, and dominates that region’s massive olive industry. It is prized for high yield, strong pest resistance, and heat tolerance, which makes it a reliable choice for large commercial groves.

The resulting oil has notably low acidity and holds up well under high cooking temperatures. Flavor-wise, expect green, grassy notes early in the season shifting toward riper fruit tones as olives mature.

4. Frantoio

Frantoio is a classic Tuscan variety and one of the backbone cultivars of Italian olive oil. It produces a robust, peppery oil with a pronounced bitterness that mellows with time.

The tree is vigorous and adapts well to hillside terrain, which explains its long history across central Italy. It is frequently blended with Leccino to balance intensity with smoothness.

5. Leccino

Also native to Tuscany, Leccino produces medium-sized, oval, dark purple fruit. The oil is milder and fruitier than Frantoio, making it a popular partner variety in blends.

Leccino is somewhat self-fertile but produces better with a compatible pollinator nearby, such as Maurino. It is a solid choice for home gardeners in Mediterranean-style climates who want a gentler flavor profile.

6. Coratina

Coratina originates from Apulia in southern Italy and is known for producing one of the most powerful, antioxidant-rich oils available. Expect strong bitterness, pungency, and dominant grassy or green-pepper aromatics.

Because of its high polyphenol count, Coratina oil is often used in small amounts to boost the character of milder blends. It is a serious oil for people who like intensity over subtlety.

7. Arbosana

Arbosana’s exact origin is debated, though it is generally traced to the Penedès region of Catalonia. Like Arbequina, it is a low-vigor tree suited to hedgerow and high-density planting.

The oil is fruity and well balanced, and the tree’s compact habit makes mechanical harvesting straightforward. It is frequently planted alongside Arbequina and Koroneiki in modern super-high-density orchards.

8. Hojiblanca

Hojiblanca is a dual-purpose Spanish variety, meaning it works reasonably well for both oil and table use, though it leans more toward oil production commercially. The name translates loosely to “white leaf,” referring to the silvery underside of its foliage.

The oil carries a balanced, slightly bitter, almond-like flavor. Hojiblanca is widely grown in the Córdoba and Málaga provinces of Spain.

9. Cornicabra

Cornicabra is the second most planted variety in Spain after Picual, concentrated mainly around Castilla-La Mancha. Its name refers to the fruit’s curved, horn-like shape.

The oil is fruity with a bitter, pungent finish and holds up well in storage. It is a hardy tree that tolerates drought and continental climate swings better than many Mediterranean cultivars.

10. Empeltre

Empeltre comes from Aragon in northeastern Spain and is also grown in the Balearic Islands. It produces a mild, sweet, low-bitterness oil that appeals to people who find Picual or Coratina too intense.

The tree tolerates cold reasonably well for an olive variety, which has helped it spread into cooler pockets of Spain and parts of South America.

11. Moraiolo

Moraiolo is a rustic Umbrian variety from central Italy, valued for resilience rather than elegance. It withstands cold and wind better than most Italian cultivars, making it a staple at higher elevations.

The oil is robust, spicy, and rich in polyphenols. It contributes backbone to many Umbrian olive oil blends, similar to the role Coratina plays farther south.

12. Chemlali

Chemlali is Tunisia’s leading olive variety and one of the most widely planted cultivars in North Africa. It is remarkably drought-tolerant, which suits the semi-arid growing regions of the Maghreb.

The oil is smooth and mild, with a shorter shelf life than higher-polyphenol varieties. Chemlali also produces decent table olives, giving it dual-purpose value for smallholder farmers.

13. Taggiasca

Taggiasca is grown along the Ligurian coast of Italy and is treasured for its delicate, sweet, low-bitterness oil. It is one of the mildest oils on this list, often compared favorably to Arbequina in gentleness.

The small fruit is also cured and sold as a table olive in its own right, particularly in Liguria, where it appears in classic dishes alongside anchovies and capers.

14. Sikitita

Sikitita is a modern hybrid, bred by crossing Picual and Arbequina through a program at the University of Córdoba and IFAPA in Spain. It was developed specifically for hedgerow cultivation.

Despite being relatively new, with only around 700 hectares planted worldwide, it produces high-quality, polyphenol-rich oil with strong aromatics. Its low vigor keeps trees compact and easy to harvest mechanically.

ALSO READ: Understanding Fragrant Olive (Osmanthus fragrans): History, Features, Problems, and Planting Details

Part 2: Olive Trees Grown Mainly as Table Olives

15. Manzanilla (Manzanillo)

Manzanilla is the workhorse table olive of California and Spain alike. Its fruit is medium-sized, firm, and holds its texture well through brining, canning, and stuffing.

It has historically been the most popular cultivar for canning in California, according to UC ANR’s olive fact sheet. It also produces decent oil, though most commercial fruit goes toward table use.

16. Kalamata (Kalamon)

Kalamata comes from the region of the same name in the southern Peloponnese, Greece. The fruit is almond-shaped, deep purple to black, and packed with rich, fruity, slightly tangy flavor.

It is almost always cured in brine or vinegar rather than eaten fresh, since raw olives are naturally bitter. Kalamata has become something of a global shorthand for “premium Greek table olive.”

17. Castelvetrano (Nocellara del Belice)

Castelvetrano olives come from Sicily and have exploded in popularity over the past decade, largely due to their bright, buttery, mild flavor and vivid green color. They lack the sharp bitterness many people associate with olives.

This makes Castelvetrano an easy entry point for people who think they dislike olives. The tree itself is moderately vigorous and well suited to Sicily’s warm Mediterranean climate.

18. Mission

Mission is the historic olive of California, brought north by Franciscan missionaries from Mexico in the 1700s. It is genuinely dual-purpose, working well for both curing and pressing.

The oil has relatively high oil content and a rich, robust flavor. Mission trees are also notably self-fruitful and frost-tolerant, which is part of why they remain popular in home landscapes today.

19. Sevillano (Gordal)

Sevillano, also called Gordal in Spain, produces some of the largest table olives grown anywhere. The name Gordal literally translates to “fat one,” which tells you what to expect from the fruit size.

It requires more water and richer soil than smaller-fruited varieties, and yields tend to be lower per acre. But the sheer size and meaty texture make it prized for stuffed and specialty presentations.

20. Picholine

Picholine is a French variety, primarily grown in the Languedoc region, known for crisp, elongated, green fruit with a nutty, slightly smoky flavor. It is a genuine dual-purpose cultivar, used for both table curing and oil pressing.

The tree is relatively cold-hardy for an olive, which has helped it establish successfully in cooler parts of the American South, including trial plantings referenced by Texas A&M AgriLife Extension.

21. Cerignola (Bella di Cerignola)

Bella di Cerignola comes from Apulia, Italy, and is famous for producing some of the biggest table olives on the market, often sold in green, red, and black variations depending on ripeness at harvest.

The flesh is mild and meaty, making it popular in antipasto trays and specialty grocery displays. Commercial cultivation is more limited than Manzanilla or Kalamata, which keeps it in a premium price bracket.

22. Ascolano

Ascolano originated in the Marche region of Italy and is grown commercially in California as well. The fruit is large, tender, and mild, but it bruises easily and has a shorter shelf life than sturdier varieties.

Because of this fragility, Ascolano is mostly used fresh or lightly processed rather than shipped long distances. It also yields a decent, mild-flavored oil as a secondary product.

23. Nabali

Nabali is a heritage variety from the Levant, particularly associated with Palestinian and Jordanian olive groves, some of which include trees estimated to be centuries old. It produces both quality table olives and a distinctive, herbaceous oil.

Nabali groves are often rain-fed rather than irrigated, reflecting centuries of adaptation to the region’s dry hill country. It remains an important cultural and agricultural symbol across the eastern Mediterranean.

Part 3: Ornamental and Specialty Olive Trees

24. Niçoise

Niçoise olives, grown around the French city of Nice, are small, dark, and intensely flavorful, often used whole in salads rather than pitted or sliced. The tree is compact and does reasonably well in container growing.

It is less about commercial oil or mass table production and more about a specific culinary identity, tied closely to classic Provençal cooking traditions like salade niçoise.

25. Swan Hill (Fruitless Olive)

Not every olive tree is meant to fruit. Swan Hill is a sterile, fruitless cultivar developed specifically for landscaping, producing little to no fruit and minimal pollen.

This matters more than it sounds. Olive pollen is highly allergenic, and fruiting trees can stain patios and walkways when the crop drops. Swan Hill gives homeowners the classic silvery-leafed olive look without either headache, according to the UC Statewide IPM Program.

How to Choose the Right Olive Tree for Your Goals

If your goal is oil production, Arbequina, Koroneiki, and Picual remain the safest, most widely tested choices, especially for high-density planting systems.

If you want table olives for eating, Manzanilla, Kalamata, and Castelvetrano cover mild, rich, and buttery flavor profiles respectively.

If you simply want an attractive landscape tree, a fruitless cultivar like Swan Hill avoids the mess and allergy concerns that come with fruiting varieties.

Climate remains the deciding factor no matter what you choose. Olive trees generally need long, warm, dry summers and only mild winter chill to set fruit reliably.

Most cultivars begin bearing fruit within three to five years of planting, though yield and quality typically improve as the tree matures over the following decade.

A Quick Note on Industry Scale

The numbers behind these varieties are worth appreciating. California alone accounts for about 84 percent of total U.S. olive acreage, based on USDA Economic Research Service data, with bearing acreage climbing from roughly 29,000 acres in 2005 to about 43,000 acres by 2024.

That growth has come almost entirely from oil-focused, high-density plantings of varieties like Arbequina and Arbosana. Meanwhile, traditional canning acreage, dominated by Manzanilla and Sevillano, has actually declined over the same period as labor costs and import competition reshaped the market.

Globally, the picture is shifting too. Spain remains the top olive oil producer, though recent drought years pushed global olive oil output down to roughly 2.4 million metric tons in one recent marketing year, according to USDA figures, before recovering toward 3.1 million metric tons in the following season.

I find that context genuinely useful. It explains why oil prices swing so much from year to year, and why growers keep experimenting with new cultivars like Sikitita in search of better drought resilience and yield stability.

Final Thoughts

Twenty-five varieties barely scratch the surface of what exists worldwide, but they represent the trees you are most likely to taste, buy, or plant. Each one carries its own regional history, flavor signature, and ideal growing conditions.

If you are planting your first tree, my honest suggestion is to start with a proven, well-documented variety suited to your climate rather than chasing rare cultivars. Arbequina, Mission, and Manzanilla all have decades of reliable performance data behind them, which takes a lot of guesswork out of the process.

Whatever you choose, olive trees reward patience. Give them a few years, and they tend to keep producing for generations.

Frequently Asked Questions

How many types of olive trees exist in total? Estimates vary, but agricultural researchers generally recognize well over 1,000 distinct olive cultivars worldwide. Most commercial production, however, relies on only a few dozen of these.

Can one olive tree produce both table olives and oil? Yes. Varieties like Manzanilla, Mission, Hojiblanca, and Picholine are considered dual-purpose. Growers simply decide at harvest time whether the fruit goes to curing or pressing, often based on size, ripeness, and market price that season.

Do olive trees need another tree nearby to produce fruit? Many varieties are self-fertile, meaning a single tree can set fruit on its own. That said, most extension programs, including UC ANR, note that planting a second compatible variety nearby generally improves pollination and increases yield.

How long does it take for an olive tree to bear fruit? Most cultivars begin producing three to five years after planting, though full maturity and peak yield often take closer to a decade. Olive trees are also naturally alternate bearing, meaning heavier and lighter crop years tend to alternate.

Which olive variety is best for a small backyard? Compact, self-fruitful cultivars like Arbequina work well in tight spaces and even large containers. If you would rather skip the fruit and cleanup altogether, a fruitless variety like Swan Hill is the simpler landscaping choice.

References

1. University of California, Fruit & Nut Research and Information Center. Olive Fact Sheet. https://ucanr.edu/site/fruit-nut-research-information-center/olive-fact-sheet
2. UC Davis Olive Center. Homepage and Research Resources. https://olivecenter.ucdavis.edu/
3. Texas A&M AgriLife Extension Service. Texas Olives. https://agrilifeextension.tamu.edu/wp-content/uploads/2025/04/Texas-Olives.pdf
4. University of Florida, UF/IFAS Extension. ENH1254/EP515: Olives for Your Florida Landscape. https://edis.ifas.ufl.edu/ep515
5. United States Department of Agriculture, Economic Research Service. California’s Olive Processing Industry Shifts From Canning to Crushing. https://www.ers.usda.gov/data-products/charts-of-note/chart-detail?chartId=108986
6. United States Department of Agriculture, National Agricultural Statistics Service. 2025 California Table Olive Report. https://www.nass.usda.gov/Statistics_by_State/California/Publications/Specialty_and_Other_Releases/Olives/2025/202508olvpb.pdf
7. United States Department of Agriculture, National Agricultural Statistics Service (via National Agricultural Library ESMIS). Noncitrus Fruits and Nuts Summary. https://esmis.nal.usda.gov/sites/default/release-files/zs25x846c/mc87rn20c/w37656321/ncit0525.pdf