Difference between revisions of "Ascolano olive"
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Latest revision as of 12:18, 25 March 2012
A large light green olive native to Italy, but also produced in California, that contains a soft-textured delicately flavored meat. It is brine-cured and may have a salty flavor. It is often served as an hors d'oeuvre or a complement to pastas and salads.
