A small black variety of olive from Campania which, when brine-cured are smooth and purple in colour. If they are dry-cured they are black and wrinkled.
An ancient variety of grape associated with meaty red wines from the south of Italy, particularly Abruzzo e Molise, Calabria, Marche and Umbria.
Galangale. The rhizome of a plant of the ginger family, although it is smaller and more shrivelled. It has more translucent, flesh-coloured skin than the rhizome of ginger. It is peeled and grated or thinly sliced and used in the same way that fresh ginger is used, but has a slightly more complex flavour reminiscent of camphor. Greater galangal resembles a cross between ginger and pepper; lesser galangal is more pungent, with cardamom and eucalyptus flavours, whilst kempferia is the strongest.
Galantine. Lean pieces of poultry, game, pork, fish, veal or rabbit mixed with eggs, spices and other ingredients, and formed into a symmetrical, loaf shape. They are then cooked in stock and set in natural aspic. If these are wrapped in a cloth, becoming cylindrical in shape, they should be called ballottines. Strictly speaking a galantine has diced meat and a ballotine has minced (US: ground) meat.
