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An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper. The meat is generally soft and can range in flavors from peppery to sweet and aromatic. Some of the types of olives may include Castillian, Picholine, and Sevillanos.
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