№ files_lp_4_process_1_23577
Year: 2008
Author: Peggy Trowbridge Filippone
Source: About.com
Region / Origin: United States, California
Topic: Culinary, Agriculture
Document Type: Article / Guide
Target Audience: Home cooks, food enthusiasts
Olive Types Covered: Green, Black, Manzanilla, Picholine, Kalamata, Niçoise, Liguria, Ponentine, Gaeta, Lugano, Sevillano
Processing Methods: Oil-cured, water-cured, brine-cured, dry-cured, lye-cured
Storage Instructions: Unopened – room temperature up to 2 years; Opened – refrigerated, several weeks
Price: 8 / 10 USD
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