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

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.

A medium size Italian olive, oval in shape and dark violet in color, which is highly prized for its oil.

A large sized Mediterranean olive, darkish brown or red in color, that is prized for its oil.

A small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A type of small black fruit harvested from trees native to Mediterranean regions. There are several varieties and several ways in which the black olive is sold.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

A type of chicory common in Tuscany, Italy where the Cappuccino monks began growing this vegetable green which ultimately became named for their efforts in raising it.

The meat from frog's legs is white and slightly sweet and is the only edible part of a frog. The flavor is best when fresh, but frozen frog's legs can be used.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.