1. Relating to the region surrounding the Mediterranean Sea, known for its abundant olive production.

2. To gather olives from the tree, typically during the autumn season.

3. A container typically made of glass, used for storing olives and other products.

4. A paste made from olives, capers, and anchovies, often used as a spread.

5. To cut olives into thin pieces or sections.

5. To fill olives with a mixture or substance, often adding flavor or enhancing texture.

6. An appetizer platter typically consisting of olives, cured meats, and cheeses.

7. To soak olives in a seasoned liquid to add flavor.

8. Fully matured and ready to eat, a characteristic of olives.

9. A mixture used to fill olives, often including cheese, garlic, or peppers.

10. A container typically made of glass, used for storing olive oil.

10. A solution of salt and water, often used for pickling olives.

11. To blend olives until smooth and creamy, often used for sauces or spreads.

12. A small oval fruit with a smooth skin, typically green or black in color.

13. Relating to Greece, a country famous for its olive oil and olives.

14. A viscous liquid that is extracted from olives and used for cooking and other purposes.

15. A small, quick, and firm contact or impression, as when eating olives.

16. A color resembling that of growing foliage, a characteristic color of olives.

17. The small hard part of a plant, often removed from olives.

18. A shallow, flat container used for serving olives and other food.

19. A dish typically consisting of mixed greens, vegetables, and olives.

20. A small portion of food eaten between meals, often including olives.