Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place.

I'm looking to substitute based on taste, not looks, as my local supermarket has messed with its Kalamatas and I don't find them nice anymore.

Googling indicates Gaeta, Amphissa, Nicoise, but it's an ambiguous mess.

I use a vinegar + brine-cured variant. What is the closest taste approximation?

share|improve this question
up vote 6 down vote accepted

Flavor-wise Nicoise and Kalamatas are somewhat close, probably the closest most readily accesible substitute for most people.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.