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A medium size, very common olive grown in California that is dark black in color and round in shape....

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

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

A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat. It is brine-cured in vinegar and has a rich olive flavor that may be slightly bitter or acidic in taste.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

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

A large purplish-black olive from California that grows in several different oval-shaped sizes and produced similar to Greek olives.

A large sized Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is slit, salt brine-cured, packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

It is a Spanish olive that is large in size, and oval in shape with a bright green color or purplish-black when ripe.

A large Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is often slit, salt brine-cured, and packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

A variety of olive that is grown in Italy, most notaly in areas around Sicily. Bright green in color, the Castelvetrano Olive is harvested when it is young and is brine cured.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.

A large size Italian olive that is oval in shape and when ripe, it is purplish-black in color. The meat of the olive has a firm texture and it is brine-cured or dried for serving.

A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired.

dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

A fruit that is produced by a Mediterranean caper bush. When the plant buds, the tiny bud of the bush is harvested as a caper.

A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.