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A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat....

A very small Greek olive that has a brownish-green or purplish-black color. The olive is brine-cured and contains firm meat that has a delicately sweet nutty flavor.

A medium-large pale greenish-gray Greek olive that turns purple as it ripens and contains soft fleshy textured meat.

A large light green olive native to Italy, but also produced in California, that contains a soft-textured delicately flavored meat.

A medium size Greek olive that is round and brownish purple in color. It is a brine-cured olive containing soft, almost mushy meat with a slightly salty flavor.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

An immature ear of corn, less than 3 inches in length, that is harvested after 40 to 45 days of growth.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A semi-hard, unpasteurized goat's milk cheese from France. The cheese is produced in dolphin and brick shapes with a deep red rind.

A medium size olive from Spain that is oval in shape and is brownish-black in color. It is brine-cured and has a soft flesh.

A large pale green colored olive from Spain that is round in shape. It is brine-cured with a firm-textured meat that has a soft fruity or sweet flavor.

A medium size, almond shaped Greek olive that is blackish-purple in color. It is a brine-cured stone cracked olive that is slit, and packed in vinegar.

A medium size brownish-black olive grown in Italy that has a long rounded shape and meat with a firm texture.

A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal.

A cow's milk cheese from the Normandy region of France. It is a very rich and creamy cheese that develops a thick white crust as it ripens.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A medium sized Spanish olive that is elongated in shape and a darker violet when harvested. It is most often used to produce higher quality olive oil, but is also produced as a table olive soaked in sherry to be used as an hors d'oeuvre.

A medium sized, pale green colored olive from Spain that is round in shape. It is brine-cured and has firm, fibrous textured meat providing a soft fruity or sweet flavor that may be slightly bitter.

The sperm from the male fish is known as milt or soft roe. Its texture is creamy, not grainy like that of hard roe (eggs of female fish).

A medium sized purple or purplish-black olive grown in southern France that contains firm textured meat.