Arbequina are small, round olives native to the Spanish region of Catalonia, and the name comes from the city of Arbeca (formerly known as Arbequa), where, according to the legend, they were first introduced by the duke of Medinaceli in the 18th century.

Ripe arbequina olives have a firm, meaty texture and fruity flavor. They range from light pink to dark orange in color, and although they can be brined and served as table olives, they are usually harvested early and used in the production of olive oil that is characterized by a delicate, floral flavor. 

Aceituna Aloreña de Málaga is a seasoned table olive of the Aloreña variety. The olives must be harvested at the appropriate time of ripeness and are then split, brined and fermented. These olives are traditionally seasoned with thyme, fennel, garlic, and pepper.

Due to their low content of oleuropein, these olives don't require treatment to remove bitterness and are only brined in the mixture of salt and water. These olives are light green to pale yellow in color and are firm and crisp in texture. Aceituna Aloreña de Málaga is quite bitter and very flavorful, and the flesh is easily removed from the pit. 

Aceituna de Mallorca is an autochthonous Majorcan variety of table olives. These olives are partially fermented in brine and available in three different varieties, depending upon the time of their harvest: green, bruised green and black.

Those of the bruised variety are often seasoned with fennel and chili pepper while black olives are usually flavored with Majorcan olive oil. They are all quite bitter and spicy, and the rest of the flavor comes from the seasonings used in their preparation.

The production and processing of Aceituna de Mallorca must completely take place on the island of Mallorca.

Aceituna Manzanilla de Sevilla is a renowned variety of Spanish olives, mainly grown around the Andalusian town of Seville. They are often used as table olives, but due to the high oil content, they can also be used for the production of olive oil.

The word manzanillo, meaning little apple in Spanish, refers to its regular and spherical shape resembling an apple. Aceituna Manzanilla de Sevilla has a well balanced, delicate, bitter-salty flavor, and it can be consumed in both green and black (ripened) state. 

Aceituna Gordal de Sevilla, or Sevillian Gordal olive, is an olive variety grown exclusively in the area around Seville. It is one of the largest variety of olives in the world, with fibrous texture and plenty of firm, meaty flesh. The fruit contains very little oil, so they are only used as table olives.

Once boiled and fermented, they develop a straw yellow color, with little white spots or lenticels that make them stand out from other olives. Sevillian Gordal olives are best enjoyed with good jamon and a glass of sherry - due to their size, they are also often used in tapas.

Picual olives are a prominent variety primarily grown in Spain, particularly in the Andalusian region. They are one of the most widely cultivated olive varieties in the world due to their high oil content and robust flavor profile. Picual olives are medium to large in size with a distinctive elongated and slightly asymmetrical shape, often described as having a pointed or beak-like tip.

When mature, these olives turn a deep green to purplish-black color. The oil produced from Picual olives is highly regarded for its robust, intense flavor, often characterized by a fruity aroma, a hint of bitterness, and a peppery finish. This flavor profile makes Picual olive oil ideal for a variety of culinary applications, from salad dressings and dipping sauces to cooking and frying, as it maintains its flavor even at high temperatures. 

Empeltre olives are a traditional Spanish variety primarily grown in the regions of Aragón, the Balearic Islands, and Catalonia. They are highly regarded for their use in both olive oil production and as table olives. Empeltre olives are medium-sized with an elongated, slightly asymmetrical shape.

When they mature, these olives turn from green to a glossy black color. The olive oil produced from Empeltre olives is known for its mild, sweet flavor and smooth texture. It typically has a fruity aroma with notes of almonds, apples, and sometimes bananas. 

Arróniz olives are a distinctive variety primarily grown in the Navarra region of northern Spain. They are valued both for their use in producing high-quality olive oil and as table olives. Arróniz olives are medium-sized with an oval shape.

They mature from green to a dark purple or black color. The olive oil produced from Arróniz olives is known for its excellent quality and distinctive flavor profile. The oil typically has a fruity aroma with notes of green leaves, almonds, and sometimes a hint of tomato.