You may be able to tell a pimiento-stuffed green olive from a kalamata olive — but there’s so much more to know about olives! These salty little jewels come in dozens of varieties, each with its own distinctive aroma and taste.

You may have heard that olives contain fat — but it’s monounsaturated, which is the “good” kind of fat. Olives also are a good source of vitamin E, an antioxidant that helps protect the body from toxins that damage cells and cause disease. Vitamin E also contains phytonutrients —chemicals found only in plants — that appear to have anti-inflammatory effects. So as long as you don’t overindulge, olives are actually good for you.

The dozens of varieties of olives — which grow on trees — have gone through brining and curing processes. Here’s a look at some of the most popular olives:

• California black: Cultivated by a University of California professor, these firm olives have a mild flavor. Use them in salads or serve them with your favorite cheese.
• Greek green: With their fruity flavor and crunchy texture, these olives are perfect in salads and marinades.
• Kalamata: These almond-shaped olives are deep purple in color. Their pungent flavor makes them a staple in Greek salads and olive bread; they’re also a favorite pizza topping.
• Manzanilla: The smoky flavor of these small green olives is excellent with chicken or fish or added to salads. Manzanillas are often stuffed with pimientos, almonds, anchovies, jalapeños, onions or capers.
• Mission: These mild-tasting, jet-black olives are a great topping for Mexican dishes and cold pasta salads.
• Spanish: This common green olive has a salty flavor and is often stuffed. It can be purchased pitted or unpitted in various sizes.

Sample the wide variety of olives to find the perfect flavors and textures to accompany your favorite cheeses and Mediterranean meals.