Evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits.
Dark yellowish green color.
Spanish
verde oliva 1
Fear may lead euro governments to offer the UK an olive branch.
2
Everybody today is trying to find a reason to use olive oil.
3
Dirty olive green over the whole back; belly dirty white; scuta 130.
4
Sear them in olive oil until golden, about four minutes per side.
5
Tell him show business is more dangerous than the olive oil business.
6
Here are a couple of tips: -Use a quality olive oil.
7
I have staples like any other chef: sea salt, good olive oil.
8
Any time you would think about using butter, use olive oil instead.
9
Whenever possible, choose healthy monounsaturated olive oil instead of these omega-6 oils.
10
Cooking: Place the grill pan on high heat and add olive oil.
11
For longer storage, cover with extra-virgin olive oil, and enjoy as desired.
12
Growing up, we used olive oil for everything, and I still do.
13
Sear the chops for about a minute per side in olive oil.
14
Yes, they ate lots of olive oil and more fish than meat.
15
Conclusions: Although highly sensitive, imaging is superfluous if an olive is palpable.
16
You start by marinating large shrimp in wine, garlic, and olive oil.
