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A large oval shaped olive produced in southern Italy that can be either black or bright green in color, depending on maturity. In order to keep the quality high, the olive is hand-picked. It is brine-cured with a small amount of vinegar creating a slightly sweet flavor. The green variety has a firmer-textured meat while the black variety has a softer, but more flavorful meat. It is most often served as an hors d'oeuvre or snack with cheese. This olive may also be referred to as a Cerignola olive.