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GREEN OLIVES [8 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2017-08-30

English

Subject field(s)
  • Prepared Dishes (Cooking)
CONT

The pan bagnat(meaning "bathed bread") is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and sliced hard boiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion.

French

Domaine(s)
  • Plats cuisinés
CONT

Généralement présenté dans un pain rond blanc spécialement fabriqué à cet effet, le pan bagnat (pain mouillé) est un casse-croûte dont la garniture n'est autre que la salade niçoise.

Spanish

Save record 1

Record 2 2017-02-13

English

Subject field(s)
  • Spices and Condiments
OBS

Picholines are green, torpedo-shaped olives that are brine-cured.

French

Domaine(s)
  • Épices et condiments
CONT

Les jarres d'olives à la picholine.

OBS

Olives marinées servies en hors-d'œuvre.

Spanish

Campo(s) temático(s)
  • Especias y condimentos
CONT

Las principales variedades de aceituna para la elaboración de aceite de oliva son la "Tanche", la "Picholine" [de Picholine Languedoc, Francia] y la "Bouteillan".

Save record 2

Record 3 2015-02-24

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
DEF

A salad from Nice, France, consisting of tomatoes, green beans, black olives, tuna, hard-cooked eggs and herbs, dressed with olive oil and garlic.

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
Save record 3

Record 4 2014-10-31

English

Subject field(s)
  • Recipes
  • Restaurant Menus
DEF

A rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives.

French

Domaine(s)
  • Recettes de cuisine
  • Menus (Restauration)

Spanish

Campo(s) temático(s)
  • Recetas de cocina
  • Menú (Restaurantes)
Save record 4

Record 5 2012-08-20

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
DEF

A small savory pie from Spain and South America.

OBS

Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavoured with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough...

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
DEF

En Espagne et en Amérique du Sud, tourte, pâté en croûte ou chausson farci à la viande ou au poisson, au maïs tendre ou au fromage.

CONT

Au Chili et en Argentine, les empanadas sont des petits pâtés en croûte (non moulés) [...] fourrés de viande hachée, de raisins secs, d'olives et d'oignons, épices de piment, de paprika et de cumin. On les sert en hors-d'œuvre ou comme amuse-gueule, toujours brûlants, très souvent avec du vin.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
CONT

La empanada consiste en una envoltura de masa rellena de variados ingredientes, que por su facilidad para comerla (se lo hace con las manos y no requiere de cubiertos), es consumida en todo lugar y ocasión. Especie de pastelito, puede hornearse o freírse (en forma tradicional o souflé), y su relleno más común es de carne picada (o cortada a cuchillo en algunas regiones), que se la combina con cebolla, huevo, aceitunas y/o pasas de uva. Existen variados rellenos, además de la carne vacuna, como ser: pollo, jamón y queso, humita (choclo y salsa blanca), queso y cebolla, espinaca, atún, etc.

Save record 5

Record 6 2007-05-07

English

Subject field(s)
  • Fruits and Vegetables (Types and Processing - Food Ind.)
DEF

A variety of green or black olives.

OBS

They’re often pitted and stuffed with pimento or garlic. These are the olives that are often put into martinis.

French

Domaine(s)
  • Fruits et légumes (Types et traitement - Alimentation)
DEF

Variété d'olives vertes ou noires.

CONT

La Manzanille est ronde, très charnu, à chair très fine. Elle est utilisée essentiellement comme olive dénoyautée et fourrée. On la cultive surtout en Espagne dans la région de Séville mais aussi en Amérique du Nord et du Sud, en Israël et en Afrique du Nord.

Spanish

Campo(s) temático(s)
  • Frutas y verduras (Tipos y procesamiento - Ind. alimentaria)
DEF

Especie de aceituna pequeña muy fina, que se consume en verde, endulzada o aliñada.

Save record 6

Record 7 2003-03-31

English

Subject field(s)
  • Spices and Condiments
DEF

Cracked green olives soaked in salt water flavored with fennel; mde in France's Provence region, they are eaten as is or used in cooking.

OBS

Terms usually used in the plural.

French

Domaine(s)
  • Épices et condiments
OBS

Terme habituellement utilisé au pluriel.

Key term(s)
  • olive cassée

Spanish

Save record 7

Record 8 1994-03-17

English

Subject field(s)
  • Food Industries
  • Industrial Crops
DEF

Any of various olives grown esp. in the region of Seville, Spain, and having large oblong fruits with a small but long pit that are usually cured green and are characterized by good keeping quality and delicate flavor.

French

Domaine(s)
  • Industrie de l'alimentation
  • Culture des plantes industrielles
OBS

Variété d'olive qui se cultive dans la région de Séville en Espagne.

Spanish

Save record 8

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