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A. Product Type (group results)

B. Food Source (group results)

C. Part of Plant or Animal (group results)

E. Physical State Shape or Form: all > Solid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

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M. Container or Wrapping (group results)

N. Food Contact Surface: all > Food Contact Surface From Human-Made Material (group results)

P. Consumer Groups/Dietary Use/Label Claim (group results)

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S. Substances (group results)

Z. Adjunct Characteristics of Food: all > Degree of Plant Maturity

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E. Physical State Shape or Form: Solid
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5 results
Group by: E. Physical State Shape or Form, N. Food Contact Surface, Z. Adjunct Characteristics of Food
 
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Green, Lucques, France, Whole, Large, With Pit
Olives, Black, Picual, Spain, Whole, Small, Pitted
Olives, Arbequina
Olives, Maalot