olive
olive
oh-LEE-vah
Italy cultivates hundreds of olive varieties. Taggiasca from Liguria and Nocellara del Belice from Sicily are among the most prized for eating; others are best for pressing into oil.
Le olive verdi sono più amare di quelle nere.
Green olives are more bitter than black ones.
Mangio le olive come aperitivo con un bicchiere di vino.
I eat olives as an aperitif with a glass of wine.