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1 black olives
Кулинария: маслины -
2 black olives
זיתים שחורים* * *◙ םירוחש םיתיז◄ -
3 black olives
zwarte olijven -
4 black olives
svarta oliver -
5 black olives
English-Russian dictionary restaurant vocabulary > black olives
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6 olives noirs
( FRANCE)black olives, a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig) -
7 Olives
This is the edible fruit of the olive tree. Found in both green unripe) and black ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying. -
8 black piped olives
Общая лексика: маслины без косточек -
9 זיתים שחורים
black olives -
10 puttanesca
alla puttanesca [allaputta'neska] aggettivo invariabile e avverbio gastr. = with a sauce made of tomato sauce, black olives, capers, anchovies and chilli pepper* * *puttanescaalla puttanesca/allaputta'neska/agg.inv. e avv.gastr. = with a sauce made of tomato sauce, black olives, capers, anchovies and chilli pepper. -
11 tapenade
( FRANCE)a paste of black olives, often capers and anchovies, crushed in a mortar with lemon juice and pepper♦ A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish. -
12 маслины
1) Gastronomy: black olives2) Makarov: olives -
13 oliva
f olive* * *oliva s.f. olive: olive verdi, nere, green, black olives; olive snocciolate, stoned olives; olio d'oliva, olive oil; verde oliva, olive green.* * *[o'liva]1. sf2. agg inv(colore) olive(-green)* * *[o'liva] 1.sostantivo femminile olive2.* * *oliva/o'liva/ ⇒ 3I sostantivo f.olive; olio d'oliva olive oilII agg. e m.inv.(colore) olive green. -
14 Tziginner bobkes
Jocular, truly valueless. Also used to describe black olives. Lit: goat droppings -
15 puttanesco agg
[putta'nesko] puttanesco -a, -schi, -scheCulinspaghetti alla puttanesca — spaghetti in a sauce made from anchovies, black olives, capers and tomatoes
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16 Estoficado
a purée-like blend of dried codfish, olive oil, tomatoes, sweet peppers, black olives, potatoes, garlic, onions, and herbs; also called stockfish niçoisespecialty of Nice. -
17 Fougasse
a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored with orange-flower water, oil, and sometimes almonds. -
18 Gardiane
stew of beef or bull (toro) meat, with bacon, onions, garlic, and black olives; served with rice; specialty of the Camargue, in Provence. -
19 Pan bagna
large round bread roll, split, brushed with olive oil, and filled with a variable mixture including anchovies, onions, black olives, green peppers, tomatoes, and celery; cafe specialty from Nice. -
20 Salade niçoise
salad with many variations, but usually with tomatoes, green beans, anchovies, tuna, potatoes, black olives, capers, and artichokes.
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