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A very large sized Italian olive that is dark green and elliptically shaped. It is highly valued for the quantity of meat.

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 oil that is less expensive and not quite as flavorful as higher grades, making it very suitable as cooking oil for fried foods.

bulgar,

A small oval fruit, grown on trees, that is harvested prior to ripening to retain the green color and dense meaty texture.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

A Greek appetizer that is a dip for crackers or other similar foods. The dip consists of carp roe combined with milk, breadcrumbs, and olive oil.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

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

A variety of mushroom that includes over 100 different species, most edible but also some are poisonous.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

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 type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.