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Lots of olives.
There's a lot of yellow and red ocher on the walls, and lots of olives and tomatoes in the kitchen.
I had planned to give the dish a makeover, using good-quality jarred tuna spiked with lots of olives, capers and lemon, and skipping the gelatin.
Founded in the 1930s, Fairway caters to Manhattanites — and those who want to be like them — offering lots of olives, cheese and other fine foods and produce.
If you've been to Lucques or Tavern, you know Goin's style: strong flavors, puddles of broth and extremely seasonal produce; slivers of lemon peel where other chefs tend to use zest; lots of olives, fennel, thyme, chiles and other hints of the Provencal palette even when the dish in question comes from elsewhere.
Yes, they ate lots of olive oil and little meat.
I eat a lot of food too, lots of olive oil and avocado.
Broil with lots of olive oil, turning once, until tender and browned.
Grill with lots of olive oil, turning once, until tender and browned.
Gently cook onions and potato in lots of olive oil until the onions go translucent.
A sauce made with tomatoes, garlic and onions simmered in lots of olive oil at least twice a week.
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