noun a small, bitter fruit with a hard pit, typically green when unripe and black when ripe, used for making oil and eating as a snack
Aceitunas are commonly used in Mediterranean cuisine, particularly in dishes like salads, tapenades, and as a garnish.
Aceitunas are processed and packaged for sale in markets and grocery stores, often in jars or cans.
Aceitunas are a key crop in olive farming, harvested for their oil and pickling purposes.
Aceitunas are a staple in many cultural traditions, such as Spanish tapas and Greek mezze platters.
Aceituna is the Spanish word for olive, commonly used in everyday conversation and literature.
Aceitunas are commonly used in Mediterranean cuisine, especially in dishes like tapenade and salads.
Food scientists may study the preservation methods of aceitunas to extend their shelf life and maintain quality.
An import/export manager may oversee the trade of aceitunas between countries and ensure compliance with regulations.