Nowadays, many shoppers are blessed with a wide variety of cured olives at their markets. Among the most commonly available are the black Kalamata from Greece; the mild, green picholine and the tiny, black Nicoise from France; the Gaeta from Italy; and the Manzanillo from Spain. Two tasty olives that, until relatively recently, were not often seen outside their places of origin are the large, mild, green Bella di Cerignola from Italy and the herb-seasoned black olive typically labeled Moroccan. Do not use ripe black pitted California olives for this recipe.
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