An Arauco olive is a green, oval-shaped olive from Spain that is brine-cured and flavored with rosemary. It is used as a snack or to complement other foods. It has a firm textured meat with a slightly salty and acidic flavor. It is often pitted and then stuffed with pimiento, jalapeño pepper, garlic, onion or almond. It is the olive most often used for cold-pressed olive oil.
When Arauco olives are first picked from the tree, they are inedible because of the glucoside in their flesh. Once the glucoside is leached from the flesh through a curing process, the olives become edible. When the Arauco olives are stored, they are placed in a brine or salt to preserve them.