Search results
Results from the WOW.Com Content Network
He incorporated raw vegetables such as cucumbers, purple artichokes, green peppers, fava beans, spring onions, black olives, basil and garlic, but no lettuce or vinegar. [6] According to Rowley Leigh , Médecin believed that salade niçoise "was a product of the sun and had to be vibrant with the crisp, sweet flavours of the vegetables of the ...
BRETT STEVENS/Getty Images. Kalamata olives are a widely recognized and much-loved type of Greek olive that grow on the Kalamon tree and hail from the Peloponnese region in southern Greece.(Note ...
The ingredients that are used always in salads are green or red peppers, onions, tomatoes, olives and cucumbers. Salads that are representative of the Albanian cuisine are dressed with salt, olive oil or lemon and vinegar. The usual dressings are based on garlic, lemon and black pepper. [citation needed]
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
Manzanillo's olives are dual-purpose, used for table olives and olive oil. Manzanillo olive cultivars are grown in many geographic areas around the world. Canned Manzanillo olives are either green in colour or the popular black coloured variety that is manufactured using the "California black-ripe" curing method.
Greek salad or horiatiki salad [a] (Greek: χωριάτικη σαλάτα [b] or θερινή σαλάτα) [c] is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives (typically Kalamata olives) and dressed with salt, Greek oregano, lemon juice and olive oil.
[10] [11] The ten countries with the largest harvests (in 2011) are all near the Mediterranean (Portugal being the tenth largest): together, they produce 95% of the world's olives. [12] The olive yields bitter fruits, made edible by curing and fermentation, and olive oil. Some 90% of the fruit production (1996) goes into olive oil. [13]