The small, green Manzanilla Fina olives and large, plump Gordal (or "Queen") variety, both from Andalusia, are most popular in the U.S., but the tiny, reddish-brown Arbequina olives from Catalonia are quickly gaining appreciation for their natural ...
It is often served as an hors d'oeuvre or a complement to pastas or salads. Arbequina olives are also used to produce an excellent and highly valued olive oil.
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 See also: Olive, Oil, Olive oil, Pasta, Produce
  
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