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A kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives.

An olive that has had its pit or stone removed. They are generally stuffed with an ingredient such as a pimiento, jalapeno, dried tomato, garlic or onion.

A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

A kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives.

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

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

1. The seed or stone in the middle of various foods such as olives, peaches, cherries, apricots, avocados, and plums.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.