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A Greek olive grown in the Arcadia or Morea region of Greece, along the Peloponnesian peninsula adjacent to the Aegean Sea. This olive is traditionally pale green to light tan in color, large, meaty, and oval-shaped. It is typically an olive that is brine-cured for 10 months to a year to enhance the flavor. The olive contains a firm meat which provides a slightly sweet flavor. It is most often served as an hors d'oeuvre or snack.
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