The giant green olives of Ascoli, hollowed out and stuffed with minced (US: ground) meat and grated Parmesan cheese, coated in egg and breadcrumbs and fried in olive oil.

Dressed olives. Usually green olives mixed with chopped celery and carrots, garlic, green pepper (US: bell pepper), with a few flakes of dried peperoncino, all in white wine vinegar and olive oil.

"Stuffed olives." Likely to be stuffed with anchovy paste with capers.

Sea buckthorn, providing astringent orange berries which can be used in pies, jams and juices.

Black olives

"Black olives in the style of Naples." Black olives marinated with herbs and lemon.

Black olives marinated with garlic and bay leaf.

"Stuffed olives." They may be stuffed with minced (US: ground) meat and grated Parmesan cheese, coated in egg and breadcrumbs and fried in olive oil.

Olives pounded to a paste with anchovies and garlic.

Slices of veal wrapped around fillings of ham and grated Parmesan cheese, wrapped up into "olives" and braised in a white wine and tomato sauce.