Comments on: Olives For the Perplexed http://tleaves.com/2006/04/11/olives-for-the-perplexed/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: april http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2699 april Wed, 19 Apr 2006 00:21:14 +0000 http://tleaves.com/?p=601#comment-2699 I encourage people who are ambivalent about olives to buy some plain green Sicilian or Spanish ones and make your own tasty marinade with garlic, rosemary, thyme, fennel, orange peel, or whatever else sounds good to you. I really should do this more often myself, so the taste of DISH olives would not keep coming back to haunt me. I encourage people who are ambivalent about olives to buy some plain green Sicilian or Spanish ones and make your own tasty marinade with garlic, rosemary, thyme, fennel, orange peel, or whatever else sounds good to you. I really should do this more often myself, so the taste of DISH olives would not keep coming back to haunt me.

]]> By: peterb http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2698 peterb Fri, 14 Apr 2006 16:56:03 +0000 http://tleaves.com/?p=601#comment-2698 I can't help it. Unfair generalizations are part of my idiom. I can’t help it. Unfair generalizations are part of my idiom.

]]> By: green LA girl http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2697 green LA girl Fri, 14 Apr 2006 07:06:00 +0000 http://tleaves.com/?p=601#comment-2697 Dude, you can't just group all Cali olives together and call them gross. Then again, I'm eating Nicoise olives as I type this -- Dude, you can’t just group all Cali olives together and call them gross.

Then again, I’m eating Nicoise olives as I type this –

]]> By: Tim F http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2696 Tim F Thu, 13 Apr 2006 20:51:19 +0000 http://tleaves.com/?p=601#comment-2696 http://www.unitedmedia.com/comics/arlonjanis/archive/arlonjanis-20060413.html http://www.unitedmedia.com/comics/arlonjanis/archive/arlonjanis-20060413.html

]]> By: Moose http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2695 Moose Thu, 13 Apr 2006 12:14:45 +0000 http://tleaves.com/?p=601#comment-2695 PennMac has my favorite olives - Black Cerignola. I love good kalamatas, too. PennMac has my favorite olives – Black Cerignola. I love good kalamatas, too.

]]> By: sarah http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2694 sarah Wed, 12 Apr 2006 18:26:15 +0000 http://tleaves.com/?p=601#comment-2694 I didn't like olives until I visited Turkey. There, in the hot climate, I finally understood what the allure was. I think you will like olives if you try them at the end of a warm summer day. And yes, black, sliced olives in a jar do not count. Make sure they are firm and watch out for the pit. Soon you will be liking them with salty white cheese and crusty bread, and possibly some fruit. Mmmh! I didn’t like olives until I visited Turkey. There, in the hot climate, I finally understood what the allure was. I think you will like olives if you try them at the end of a warm summer day. And yes, black, sliced olives in a jar do not count. Make sure they are firm and watch out for the pit.

Soon you will be liking them with salty white cheese and crusty bread, and possibly some fruit. Mmmh!

]]> By: Laura http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2693 Laura Wed, 12 Apr 2006 14:12:40 +0000 http://tleaves.com/?p=601#comment-2693 It was on a trip to Fairway with Shelby that I first encountered one of my favorite olive snacks: an oil-cured olive stuffed inside of a small, sweet pickled pepper. This is best if you can get the oil-cured olives that have rosemary & garlic in them, and peppadew peppers. It was on a trip to Fairway with Shelby that I first encountered one of my favorite olive snacks: an oil-cured olive stuffed inside of a small, sweet pickled pepper.

This is best if you can get the oil-cured olives that have rosemary & garlic in them, and peppadew peppers.

]]> By: Julie http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2692 Julie Wed, 12 Apr 2006 13:40:46 +0000 http://tleaves.com/?p=601#comment-2692 You know, California grows green olives, too. These are tasty. Try some from the Santa Barbara Olive Company. You know, California grows green olives, too. These are tasty. Try some from the Santa Barbara Olive Company.

]]> By: Shelby Davis http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2691 Shelby Davis Wed, 12 Apr 2006 13:21:01 +0000 http://tleaves.com/?p=601#comment-2691 As evidence of the evils of the nasty black olives, we made pizza the other night with some pitted Kalamatas from Fairway (acquired on a recent trip to NYC). It was superb, but I put way too many on, since that's the way black olives are scattered on a pizza. You couldn't really taste the tomato sauce or the roasted red peppers. clearly this means I should make pizza with tapenade and bleu cheese. Also, at Fairway they have big green olives stuffed with Habeneros. Best thing ever. As evidence of the evils of the nasty black olives, we made pizza the other night with some pitted Kalamatas from Fairway (acquired on a recent trip to NYC).
It was superb, but I put way too many on, since that’s the way black olives are scattered on a pizza. You couldn’t really taste the tomato sauce or the roasted red peppers. clearly this means I should make pizza with tapenade and bleu cheese.

Also, at Fairway they have big green olives stuffed with Habeneros. Best thing ever.

]]> By: Tom Moertel http://tleaves.com/2006/04/11/olives-for-the-perplexed/comment-page-1/#comment-2690 Tom Moertel Wed, 12 Apr 2006 03:39:59 +0000 http://tleaves.com/?p=601#comment-2690 McGuinness in Castle Shannon has lemon-cured olives that are delightful. It looks like lemons are cut in half and then added to the olives for curing. The result is a vat of large, salty-tart olives with lemony undertones. Tasty. I haven't been able to find them anywhere else. (Anybody know of the original source?) McGuinness in Castle Shannon has lemon-cured olives that are delightful. It looks like lemons are cut in half and then added to the olives for curing. The result is a vat of large, salty-tart olives with lemony undertones. Tasty. I haven’t been able to find them anywhere else. (Anybody know of the original source?)

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