Green Olives

When it comes to greenolives, should you head to the deli bar or grab a jar off the shelf? To determine which are fresher and more flavorful, we tasted nine widely available options, mostly Castelvetrano, but also Manzanilla and Gordal. We sampled them plain and cooked in pasta with olive oil.

To our surprise, jarred Castelvetrano olives took the top three spots. Tasters praised their buttery-rich flavor, firm texture and vibrant color. Our favorite was Frankies 457 Pitted Castelvetrano Olives, described as “meaty, balanced and beautifully briny.” They held their shape well in cooked dishes and delivered standout flavor. A close second, Mezzetta Castelvetrano Olives, were “super fresh” with a “great snap.”

But jarred non-Castelvetrano options performed poorly. Lindsay Organic Green Olives were intensely bitter when cooked. Goya and Mina olives were criticized for being mushy and flat.

The olive bar options fared even worse. Castelvetranos from Whole Foods’ olive bar sported a “fishy aftertaste.” Green olives from Shaw’s were “astringent.” Both showed signs of deterioration, likely from air exposure and handling.