Olives, have a favorite?

[LeeG]

these are my favorite today

[Paul Pless]

There is hardly an olive that I don't like. Wine or vinnegar cured kalamata are a favorite as are green spanish stuffed with jalapeno.

[Arizona Bay]

Not for eating, but I have been pondering the construction of an olive cannon.
First I need to determine the firmest variety, then size the barrel accordingly.

[Paul Girouard]

Those look like prunes , you might be in for surprise tomorrow LOL.

[Robert Meyer]

I grew to like Nafplion Olives when I was in Greece as a young man. Mostly see
Kalamata Black Olives in US stores now which are good also.

[BrianY]

there's a variety of green olive that i absolutely love called Nafplion...

A local market has an "olive bar" - several buckets of different olives that you can sample before you buy. I love going there.

[LeeG]

could life be bad with this many olives?

[LeeG]

I grew to like Nafplion Olives when I was in Greece as a young man. Mostly see
Kalamata Black Olives in US stores now which are good also.

those look tart. My grandfather had a great olive tree with a swing on one branch.

[ron ll]

Classic gin martini with pimento stuffed green olives. HOWEVER, most bars use the queen variety probably because they are big so people think they are getting more. But to me, the manzanillas are by FAR better tasting. Smaller, but much MUCH better in a martini!

[Canoez]

We love olives in this house. Black, green, stuffed, oil cured, brine, vinegar, wine whatever. One of our favorite things with olives iw a sourdough bread that a local bakery makes. It's a crusty sourdough with kalamata olives in it. They also make an awesome rosemary sourdough as well. What I really wanted was a rosemary/kalamata loaf. When we got a breadmaker, I started to make bread with a "biga" which is a sourdough-like starter. We've made a few loaves with the kalamata and rosemary. quite good, really.

We've also got a local tapas bar that serves a green and black olive dish with lemon juice, olive oil and some herbs that is another great treat.

[Mrleft8]

I like 'em all except the un-pickled/cured ones I ate in Greece.... Those were like eating hickory nut hulls....
The oil cured wrinkly black ones can be severely bland sometimes, but still OK.

[B_B]

Here's mine:

[Chip-skiff]

The black oil-cured (some call them salt-cured) olives, medium-small and a bit wrinkled, are a favourite for cooking. Intense flavour. I like the commonly available sorts, kalamata and herbed green olives. I also like French picholine olives, which are firm and tart—



and also niçoise olives, both for salads and for noshing.

[bobbys]

Here's mine:

.

Im sorta sweet on Olive earl...

But Olives, I like the black ones in a can from Costco.

Yeah, i know im a connoisseur...

[Meli]

I like all olives except spanish ones. They taste sort of musty to me.
There's a greek deli near me, he marinates his own green olives in oil, lemon, herbs and chilli.
Just the oil/ marinade with crusty bread is a feast.

I dont care for thouse huge jumbo green ones much, no flavour.

[BrianW]

I love olives, and have lamented the lack of an olive bar in the local stores, in the Bilge, before.

That said, I must compliment everyone on their most excellent olive picture taking skills! This thread has some of the finest images of olives I've ever seen!

[Vince Brennan]

Classic gin martini with pimento stuffed green olives. HOWEVER, most bars use the queen variety probably because they are big so people think they are getting more. But to me, the manzanillas are by FAR better tasting. Smaller, but much MUCH better in a martini!

More Martini in the glass, as well! The Big Queen (apologies to those to whom one is due) takes up a LOT of room, and two just about fill the bloody tub!

I love olives in any form and olives, some oil, some cheese and hard bread are a meal that's kept populations alive for millennia. And regular.

[Tom Montgomery]

My favorite is the sicilian Castelvetrano olive. Round, bright green, meaty, buttery and nutty.

[Canoez]

More Martini in the glass, as well! The Big Queen (apologies to those to whom one is due) takes up a LOT of room, and two just about fill the bloody tub!

I love olives in any form and olives, some oil, some cheese and hard bread are a meal that's kept populations alive for millennia. And regular.

Mate, you just need a bigger tub!

[Canoez]

Oh, yeah - you guys forgot Olive - The Other Reindeer!

[Donn]

My favorite would be any reasonable brand of jumbo pitted black olives, stuffed with a variety of goodies; a chunk of jalapeno, a scallion, chives, a rolled-up basil leaf, a piece of sharp cheese, a small green olive, etc..

[brad9798]

I HATE OLIVES ... WILL NEVER EAT AN OLIVE!!!!


Hopefully, that was a clear response!!!

[Canoez]

I HATE OLIVES ... WILL NEVER EAT AN OLIVE!!!!


Hopefully, that was a clear response!!!

That's OK - I'll have yours!

[SamSam]

Somewhere in Spain at an intersection somewhere in the countryside was a small inn where using sign language such as rubbing our stomaches and making chewing motions we were able to get a sandwich of a leather like slice of meat in that wonderful tasting hard crusted bread that left your front teeth all loose. That and a small bowl of the best green olives there ever was. And some beer.

[Osborne Russell]

My favorite is the sicilian Castelvetrano olive. Round, bright green, meaty, buttery and nutty.

Picked up some the other day just because they're new at our store. They're great ! Light and fresh.

[Osborne Russell]

My favorite is the sicilian Castelvetrano olive. Round, bright green, meaty, buttery and nutty.

Picked up some the other day just because they're new at our store. They're great ! Light and fresh.

[brad9798]

Yes- please have mine ...


B