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- Sauteed mustard greens with preserved black olive. 榄菜扒芥胆。
- Black cherry with hints of black olive and plum greet the palate. 黑色橄榄、李子还有黑樱桃的香味刺激您的上颚。
- Flavors of black cherry and dark chocolate combine with black olive and spicy fruit cake tones. 黑樱桃、黑巧克力味道与黑橄榄、果料蛋糕口味十分和谐。
- Noise emanates eucalypt flavor and mixture with the smell of plum, black cherry and black olive. 气味中散发着雪松和桉树的香味，并混合着李子、黑樱桃和黑橄榄的气息。
- Flavors of black cherry and dark chocolate combine with black olive and spicy fruit-cake tones. 黑樱桃、巧克力味道与黑橄榄、料蛋糕口味十分和谐。
- Greek Farmer Salad Feta Cheese, Black Olive, Marjoram and Lemon-Olive oil Dressing. 配洋乳酪、黑橄榄、生菜、柠檬橄榄油。
- Food Match Suggestion: Rich, red meat dishes, black olive and mushroom frittata. 配餐建议：可与浓味红肉，黑橄榄或蘑菇馅煎饼配食。
- Lettuce, tuna, black olive, potato, French beans, anchovy and boiled egg, with chef vinaigrette seasoning. 什锦生菜、鲔鱼、黑橄榄、珍珠洋芋、四季豆、?鱼、蛋。佐主厨特制油酱。
- Ripe cherry and plum characters are supported with coffee, cinnamon and black olive nuances. 入口后酒香马上充满整个口腔，能感觉到优雅又不失平衡的酸度。
- Surprisingly complex, with intriguing notes of raspberry, cherry and black olive. 酒体复杂，带有覆盆子和樱桃和黑橄榄香。
- They're ranked top to bottom according to their black olive count, gooeyness of cheese, and chewiness of crust. 它们从上到下，根据匹萨的黑橄榄数，粘性奶酪多少，匹萨饼的大小进行排序。
- The flavours range from spice, mint, black olive and liquorice giving a supple mouth-feel with lingering after taste. 满口香料，薄荷，黑橄榄和甘草等风味与无穷的回味。
- If you do not like the onion and tomato mix, try black olive or whitebait filet. 茄粒酱之调味可因个人口味加入不同之材料，如黑橄榄或银鱼柳。
- Spread 8 of the slices with about a tablespoon each of Chickpea Slather.Dress 8 other tomato slices with the Black Olive Spread. 取8片，各抹一茶匙鹰嘴豆泥，取另8片，每块涂上黑橄榄酱。
- Use teaspoon to put a little ricotta cheese on the toast, arrange the red pepper strips on it and decorate with the basil and black olive. 用茶匙将丽克塔芝士摆上多士上面，然后放上红波椒条、罗勒叶和黑水橄榄作装饰。
- Nose: The nose shows fruit to the fore, although much more: cassis, raspberry coulis, an underlay of red liquorice, black olive, soy and artefacts of well hidden oak. 香味：最先出现的是满满的果香(黑醋栗覆盆莓...)然后是黑橄榄与木质薰香
- Palate: The palate shows additional black olive and bay leaf flavours. More savoury than fruity, the wine has a medium to full-bodied palate, with a mouth-filling peppery finish. 口感：入口能感觉到格外芬芳的黑橄榄和叶子的味道。果味四溢，中度至厚身的酒体，余味有胡椒的辛辣味充满口腔。
- Two interesting parings with chardonnay were the Manzanillo with oregeno and an unusual but beautifully textured black olive (this is layered in with rock salt and baked for an hour). 适合于夏顿埃葡萄酒的两个品种是带额雷真诺的曼赞尼罗橄榄和一种口感极佳的黑橄榄（用岩盐分层腌制并烘烤一个小时）。
- The nose displays black olive, toffee and mint aromas.In the mouth the wine is rich and concentrated, exhibiting flavours of plum and cedar with fine integrated tannins and a long finish. 黑橄榄，太妃糖和薄荷的清香弥漫在鼻中，口腔感觉丰富澎湃而又集中，微妙之处犹如洋李和雪松味精致地结合，因为单宁充足而细腻，咽后余韵特别悠久。
- It is rich in black olive DHF-O2plus pupa albumen, quickly supplying the cutin albumen lost during the process of hair perm.It restored the scorched and damaged parts caused by perm. 丰富的黑橄榄有氧修复精华（DHF-O2）及蚕丝蛋白，迅速补充烫发时流失的角制裁蛋白，修复干枯受损部分。
