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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.

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

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.