| 1. | Crushed olives and black olives are also produced under the INAO order.
|
| 2. | 1 tablespoon olive paste or 5 Italian, Greek or French black olives
|
| 3. | Salmon roasted with potatoes and black olives _ Rose Pistola, San Francisco
|
| 4. | 1 / 3 cup imported black olives, preferably kalamata, pitted and minced
|
| 5. | 1 can ( 2 . 25 ounces ) sliced black olives, drained
|
| 6. | 1 / 2 cup pitted Greek black olives, cut into thin strips
|
| 7. | 1 ( 6 ounces drained weight ) can pitted whole black olives
|
| 8. | Add the Black Olive Caramel to the batter; stir to incorporate.
|
| 9. | Small black olive from Southern France or North Africa; mild flavor.
|
| 10. | 1 / 2 cup coarsely chopped pitted cured black olives, such as kalamatas
|
