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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 flowering plant with buds, flowers, leaves, and stems that are edible. As an edible flower, the leaves and stems have a peppery flavor and can be added to salads and sandwiches....

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A Japanese term referring to a rice mixing bowl made of cypress wood that is used in the preparation of sushi rice.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

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.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

A large oval shaped olive produced in southern Italy that can be either black or bright green in color, depending on maturity.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

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 savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.