A pizza fresh out of the oven is magical. The cheese is gooey, the sauce is bubbling, and the toppings are just right. Among them, with their strong and briny flavor, olives are an indisputable classic.
Whether you’re into a deep-dish slice in Chicago or a thin-crust bite elsewhere, olives add that extra punch that keeps you coming back for more. But not all olives are created equal. From mellow black olives to tangy green varieties and bold Mediterranean picks, the right choice can make your pizza a tasty treat.
Why Olives Are a Classic Pizza Topping
No matter what kind of pizza you’re having, olives make every slice taste better. Here’s what makes them such a great topping:
- Salty balance: Olives add a naturally salty flavor that cuts through rich mozzarella and meaty toppings.
- Bold flavor: A few olives can make a plain pie taste even better. Their strong, savory flavors complement and enhance the sauce, cheese, and crust.
- Textural contrast: Because they have a firm, meaty chew that goes perfectly with gooey cheese and soft dough, adding olives is an easy way to make every bite more interesting.
- Customizable options: There are black, green, and specialty olives to choose from, each with its own distinct flavor.
- Mediterranean appeal: Olives taste particularly great on pizzas with fresh herbs, feta, and roasted veggies.
Black Olives
When it comes to olives, many people instantly think of black olives. These are the mild, slightly sweet olives you’ll often find sliced into rounds and scattered generously over everything from supreme pies to veggie-loaded slices. They’re easy to love, with no sharp tang or overpowering saltiness, just a mellow, earthy flavor that pairs well with just about every other topping.
Black olives are a nice change from rich meats such as sausage and pepperoni, especially in places like Chicago, where hearty pizzas are the norm. Their soft, slightly chewy texture blends into the gooey cheese and thick crust, never stealing the spotlight but always adding something.
You can find canned black olives in many stores (often already pitted and sliced), making them an easy topping for those quick weekday dinners. They’re also a safe choice for people who are picky eaters or who have never tried olives on pizza before.
Kalamata Olives
Kalamata olives are a tasty upgrade if you want to try something spicier than your typical black olives. These deep-purple, almond-shaped olives are native to Greece and have a unique, tangy, fruity flavor that is difficult to miss. Because of their boldness, these olives go particularly well with toppings such as feta, red onion, spinach, artichokes, or roasted red peppers on pizzas with a Mediterranean flair.
Kalamatas bring a rich, briny flavor that cuts through creamy cheeses and adds depth, especially to lighter pies that don’t rely on heavy meats. Whether you’re topping a homemade thin crust or ordering something fresh out of the oven, these olives stand out in the best way — bold, balanced, and never overpowering.
You’ll usually find them sold in brine or olive oil, often whole or halved and already pitted. They may not be as common on traditional American-style pizzas, but they’re becoming more popular, especially among foodies who want something a little different.
Green Olives
For pizza lovers who prefer a sharp, tangy kick, green olives are a great option that aren’t as frequently used as black or Kalamata olives. With a firmer texture and a saltier, more acidic bite, green olives stand out immediately, especially on pizzas that lean lighter or more savory than sweet.
They’re a perfect match for white pizzas with garlic, ricotta, or pesto, and they also work surprisingly well with chicken, mushrooms, and fresh herbs like basil. Because of their strong flavor, just a few green olives go a long way, but too many can overpower the pie. The key is to use them sparingly to bring out the flavors around them.
Green olives are usually picked before they are fully ripe, giving them their sharp taste and bright color. You’ll often find them stuffed (with pimentos or garlic), sliced, or halved, ready to top pizzas straight from the jar. In Chicago, where deep-dish pies are often the popular choice, green olives provide a bright contrast to heavier toppings.
Specialty Olives
Beyond the typical black and green olives, specialty olives offer strong, distinctive flavors that will elevate your pizza to a new level. They may not be found at every pizzeria, but if you want to try some new and exciting flavors, these are a few specialty olives worth looking out for:
- Castelvetrano olives: These are known for their buttery, mild flavor and bright green color. They complement creamy cheeses and roasted vegetables well because they are less salty than most olives, with a smooth, almost sweet finish.
- Gaeta olives: Often wrinkled and smaller than most, these olives offer a rich, salty flavor with a touch of bitterness. They work well with sun-dried tomatoes, herbs, or anchovies on rustic pizzas.
- Niçoise olives: Found in Provençal cooking, these tiny, dark brown olives have a mildly bitter, herby taste. They add a rustic, earthy note to any pizza and pair nicely with tomatoes, anchovies, or fresh herbs.
- Cerignola olives: Large, plump, and mild, Cerignola olives come in green and black varieties and have a subtly sweet, buttery taste. Their large size and firm texture make them a great choice when you want a bold pop of color on your crowd-pleasing pizza.
Although it may be more difficult to locate these olives in typical grocery stores, they are available in many specialty markets throughout Chicago, particularly in areas with a significant Mediterranean population.
Visit Pequod’s Pizza in Chicago
No matter which olives you prefer, there’s no denying the flavor boost they bring to any pizza. At our deep-dish pizza restaurant in Chicago, we celebrate bold toppings and inventive combinations, making sure every slice is guaranteed to be remembered. If you have any questions about the menu, toppings, or making a reservation, just contact us. Our team is happy to help.