Olives are small, tasty fruits that make a great pizza topping. But not all olives are the same. Olives have been cultivated for thousands of years and they come in many varieties, each with a unique flavor and texture. There is no right or wrong choice, but knowing a little more about olives can make it easier to choose, and also try different types. Here are some tips for choosing olives for pizza and what types of olives are best for pizza in my opinion.

Green vs Black Olives

What is the difference between green and black olives, other than the color? There are many different types of olives, but the difference between green and black olives is based on their ripeness. They are picked at different times, meaning green and black olives have different levels of ripeness. Green olives are picked “raw”, while black olives are allowed to ripen fully before being picked.

Green olives are harvested before they are ripe. They are firmer than black olives and have a stronger, more tangy flavor. Green olives are often brine-cured, which intensifies their salty flavor. Therefore green olives are usually saltier than black olives. Green olives go well with fillings that need a little extra kick. They are great for Mediterranean and Greek-style pizzas that have bold flavors.

Black olives are fully ripe olives. They are typically softer and oilier than green olives, and are characterized by their deep dark color and rich flavor. Black olives are a safe choice for pizza as they are the “classic pizza olive”. They are the olives what people usually expect. Their mild flavor makes black olives compatible with almost every other pizza topping.

Green Olives

• More aggressive flavor
• Often tangy and salty
• If you want something bold and salty, choose green olives
• Great for Mediterranean and Greek-style pizzas

Black Olives

• Mild and mellow
• Slightly earthy flavor
• Not too salty
• Classic and safe choice for any pizza
• Works with almost everything

What Types of Olives are Best for Pizza

Choosing the right olives for pizza depends on your taste preferences and the type of pizza you are making. I usually use black olives because of their milder flavor. For example, Greek Kalamata olives are one of my favorites. They are also great in salads. Here are some popular types of olives that are great for pizza.

Kalamata Olives

• Black olives from Greece
• Deep purple, almond-shaped olives
• Intensely rich and briny
• Slightly wine-like flavor
• Gourmet choice
• My choice for Mediterranean-style pizzas
• Pairs perfectly with feta, spinach, red onions, tomatoes, and olive oil
• Also great in salads

Nicoise Olives

• Black olives from the Alpes-Maritimes region of France, specifically around Nice
• Color varies from dark brown to black
• Small and fruity
• Nutty tastee
• Great choice for rustic style pizza
• Try pairing with anchovies, onions, fresh herbs

Castelvetrano Olives

• Bright green
• Mild, and buttery, almost creamy
• Less salty than most olives
• Try these if you don’t usually like olives but willing to try something new
• Pair with ricotta, pesto, chicken, roasted garlic

Gaeta Olives

• Small, salt-cured olives
• Deep violet to black
• Mild saltiness and a slightly wine-like finish
• Often called the “black pearl” of Italian olives
• Great for traditional pizza

How to Use Olives on Pizza

1. Choose Your Olives

• Using high-quality olives gives the pizza a much stronger and more authentic flavor compared to regular canned olives

2. Drain Well

• Always drain canned or preserved olives
• You can even lightly rinse them if you want to get all the brine out
• Pat them dry so that the excess liquid doesn’t make the pizza watery

3. Remove Pits

• If you are using whole olives on a pizza, make sure they are pitted

4. Slice or Chop

• Depending on your preference, slice the olives into rings or chop them into smaller pieces
• Whole olives are a bit too big in a pizza to my taste
• If you want to add visual appeal, you can cut them lengthwise

5. Add to Pizza

• Distribute the prepared olives evenly over the pizza
• Don’t overload, olives are salty!

How to Make Olives Extra Tasty

Optional Marination

• You can add flavor by marinating olives in olive oil, garlic, herbs, or chili powder before using
• Marinate the olives for 30 minutes to a few hours. This will give them a nice flavor

Roasting or Charring

• Roasting or charring olives briefly can add a smoky dimension

Splash of Vinegar

• A splash of balsamic vinegar, red wine vinegar, or lemon juice can brighten the flavor nicely

Add After Baking

• Olives are usually added to the pizza before baking
• Baking makes olives softer as they blend into the pizza
• If you like olives stay firmer and more intense, you can add them after baking

Try These Pizza Combos

• Black olives, cheese and mushrooms
• Green olives, feta and spinach
• Black olives, tomatoes and basil
• Green olives and pepperoni
• Black olives, tuna and onion