Olives—those beautiful, fatty, oily spheres of goodness—what would we do without them? We certainly wouldn’t savor them, soaked in gin when we finished a Martini — or fish them, spicy and slick with tomato juice, out of a Bloody Mary for a satisfying mid-cocktail snack. Olives, if you can’t tell, are kind of a big deal to us, as they should be to you. To celebrate those pitted pretties and help spread the word that there’s more to them than black and green, we created this handy illustrated guide. Use it to pinpoint exactly which type of olive you want gracing your next cocktail.
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