|
|
|
|
 | | Search results for the keyword(s): olive pitter | | | Additional Related Content | | |
|
|
| |
|
|
| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
|
|
|
|
|
 = image included |
|
|
|
Term Name |
|
|
|
|
|
|
|
| A kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives. The pitter is commonly made of plastic or stainless steel that is formed ... |
|
|
|
|
|
|
|
| An olive that has had its pit or stone removed. They are generally stuffed with an ingredient such as a pimiento, jalapeno, dried tomato, garlic or onion. |
|
|
|
|
|
|
|
| A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor. Hand-stuffed olives are ... |
|
|
|
|
|
|
|
| For olives that are to be served as table olives, generally the olive is chartreuse colored when it is ripe and harvested. It can then be turned black through a curing process ... |
|
|
|
|
|
|
|
| An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as ... |
|
|
|
|
|
|
|
| A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread. Most often a sourdough is used for the dough, ... |
|
|
|
|
|
|
|
| The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary ... |
|
|
|
|
|
|
|
| The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on ... |
|
|
|
|
|
|
|
| An olive, traditionally from France, that has been cured in light brine, and marinated in herbes de Provence, which are selected herbs from Provence, France. The herbs provide a ... |
|
|
|
|
|
|
|
| A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured. This olive provides a meaty texture with a ... |
|
|
|
| | |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2010 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
