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Ponentine Olives are pointed at the end.

They are let ripen till purplish black, then brine-cured and packed in vinegar and oil.

The olives are firm and crisp, with a mild taste.

They are grown and processed in Ponente, in the western part of Liguria, Italy.

Other entries for:

Table Olives
Black Olives, Dolce Baresana Olives, Gordal Olives, Green Olives, Kalamata Olives, Manzanilla Olives, Mission Olives, Nostraline Olives, Passalunara Olives, Pimolas, Ponentine Olives, Sourani Olives, Toscanelle Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives

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Preserves
Jams, Jelly, Mostarda di Cremona, Pickles