| 21. | 1 / 3 cup herbed Sicilian black olives or Kalamata olives
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| 22. | 1 cup pitted, chopped Greek OR Italian black olives OR pitted ripe olives
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| 23. | 12imported black olives, such as kalamata, pitted and thinly sliced
|
| 24. | 1 / 2 cup dry-cured black olives, pitted and julienned
|
| 25. | Here is a purple-black olive spread with big, bold flavor.
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| 26. | 1 can ( 6 ounces ) pitted large black olives
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| 27. | 2 tablespoons chopped, pitted black olives ( nicoise or kalamata)
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| 28. | 2 cups Gaeta or other good oil-cured black olives, pitted
|
| 29. | 1 / 2 cup good black olives, preferably oil-cured, pitted
|
| 30. | 8 to 10 ounces unpitted dry-cured black olives, preferably unseasoned
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