all items  in current results   Refine your search within these categories: A. Product Type (group results) Product Type, EU (4) Product Type, International (4) Product Type, USA (4) B. Food Source (group results) Plant Used As Food Source (4) C. Part of Plant or Animal (group results) Extract, Concentrate or Isolate of Plant or Animal (1) Part of Plant (3) E. Physical State Shape or Form (group results) Liquid (1) Solid (3) F. Extent of Heat Treatment (group results) Extent of Heat Treatment Not Known (1) Heat-Treated (3) G. Cooking Method (group results) Cooking Method Not Applicable (4) H. Treatment Applied: all > Food Modified > Microbially/Enzymatically Modified (group results) Fermented/Modified, Multiple Component (3) Fermented/Modified, Single Component (1) J. Preservation Method (group results) Preserved by Chemicals (2) Preserved by Heat Treatment (3) Preserved by Storage in Modified Atmosphere (2) K. Packing Medium (group results) No Packing Medium Used (1) Packed in Edible Medium (3) M. Container or Wrapping (group results) Container or Wrapping by Form (4) Container or Wrapping by Material (4) Sealing/Closing Element (4) N. Food Contact Surface (group results) Food Contact Surface From Human-Made Material (4) P. Consumer Groups/Dietary Use/Label Claim (group results) Consumer Group (4) Dietary Claim or Use (4) R. Geographic Place and Region (group results) Continents, Regions and Countries (4) S. Substances (group results) Food Additives (1) Pesticides (3) Z. Adjunct Characteristics of Food Degree of Plant Maturity (3) Production Environment (4) Quality Standards (1) Sensory Characteristics (4) Recently Viewed Items Go to Item History   Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice   Olives, Black, Picual, Spain, Whole, Small, Pitted   Olives, Black, Picual, Spain, Whole, Small, Pitted

These terms define your current search. Click the × to remove a term. H. Treatment Applied: Food Modified > Microbially/Enzymatically Modified × 4 items, grouped by Z. Adjunct Characteristics of Food (view ungrouped items) Degree of Plant Maturity (3)    Olives, Black, Kalamata, Greek, Whole, Medium, Pitted Olives, Green, Lucques, France, Whole, Large, With Pit Olives, Black, Picual, Spain, Whole, Small, Pitted Production Environment (4)    Olives, Black, Kalamata, Greek, Whole, Medium, Pitted Olives, Green, Lucques, France, Whole, Large, With Pit Olives, Black, Picual, Spain, Whole, Small, Pitted Olive Oil, Cured, Krinos Quality Standards (1)    Olive Oil, Cured, Krinos Sensory Characteristics (4)    Olives, Black, Kalamata, Greek, Whole, Medium, Pitted Olives, Green, Lucques, France, Whole, Large, With Pit Olives, Black, Picual, Spain, Whole, Small, Pitted Olive Oil, Cured, Krinos