|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Olives are marvelous in martinis, mixed with nuts, on sandwiches, all by themselves. Provided they are quality olives, of course. A stuffing of pimento or blue cheese never hurts.
|
|
|
|
|
|
|
|
I love em but I only started liking them when I was 28. My gateway olive was a lemon stuffed huge green olive from Greenwich Market. I prefer green to black but do like a mix. Usually have pimento stuffed ones. I loved ones I had in Italy at Lake Garda the other year. I prefer olives on their own as opposed to being part of a recipe, though I do like olive bread and tapenades.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Olives are marvelous in martinis, mixed with nuts, on sandwiches, all by themselves. Provided they are quality olives, of course. A stuffing of pimento or blue cheese never hurts. Blue cheese, what a great idea - never tried that before, but will now! You absolutely should!
|
|
|
|
|
|
|
Posted: |
Apr 15, 2017 - 5:17 AM
|
|
|
By: |
Jim Phelps
(Member)
|
Olives are marvelous in martinis, mixed with nuts, on sandwiches, all by themselves. Provided they are quality olives, of course. A stuffing of pimento or blue cheese never hurts. Blue cheese, what a great idea - never tried that before, but will now! You absolutely should! Enthusiastically seconded! I like the Castelvetrano variety of olive--I buy them with the pits, as they retain their, uh, firmness that way.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|