Californian

Appears in

Published 1989

Aside from the black olives packed in cans, California produces some of its own “ethnic” olives.

Dry-cured are black, wrinkled, and tasty, with a meaty texture.
Greek-style black have a purple tinge and firm flesh, with smoother, thicker skins than those grown in Greece.
Greek-style green are cracked and fairly good.
Sicilian-style are medium green and crisp.

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