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Tue 4 Apr, 2006 06:45 pm
Since the lady Diane is out of town for the week I don't do regular meals. about an hour ago I was scanning the contents of the fridge and noticed a brand new jar of olives. I thought to myself "Hey, I like olives, I think I'll have one" well, I took out the jar but couldn't get it open, I ran the lid under some hat water and thumped the lid a couple times, still couldn't get it open. Went out to the garage for a smoke, came back in and voila, that jar of olives opened right up. These is now, on the kitchen counter, an empty olive jar. I wonder if there are still some dill pickles in the fridge.
love those big green olives (with pits), packed in oil with hot peppers
yeah fur shure.(and garlic)
Were those the ones with the blue cheese filling?
My possible favs (it is a push, really) are picholines with lemon...
like green bellas and black bellas. But not always. Depends on the supplier to the purveyors..
I don't particularly like olives that are inundated with chili and garlic so much as to cut out any sense of olive. Like the olives available at the Oakville Grocery, yessiree.
mmmmm olives..... big green, but well-ripened olives with garlic popped inside, or feta, or almonds. Good old pimentoes are good too. I like oil cured (moroccan) black olives and french herb-cured black olives.....mmmm mmm mmmmmm....
I like those french herb-cured black olives too, littlek. Sigh.
Here's a link that speaks to me...
gotta say that the Sonoma area has really gotten into olive trees in a big way, and there are now a lot of varieties available, and ways to treat the olives on harvest.
Could be taken as snobby, i admit, but some of the olives I've tasted from different purveyors are just plain to die for, and not all that much money for the pleasure.
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1998/04/15/FD73320.DTL
Yes, that link doesn't really show it but there is one particular nursery that you can buy various varieties of olive trees, given that your property is in the right zone (sob!) The ad might be in the Garden Design magazine or a similar place.
I don't know if these are the picholines I like... the same variety of olive tastes different depending on the treatment from whatever supplier, so, just a link -
http://www.cybercucina.com/ccdocs/products/LP3015P.html
My sister and her hubby (mostly her hubby) wantged their own olive tree. My mother and I (the gardeners) laughed and laughed, but they bought one anyway. They have lovingly carried it in and out for almost 2 years and have gotten perhaps 10-20 teeny olives from it.
Geez, they don't even mention the olives..
http://www.oakvillegrocery.com/stores sanfrancisco_catering.asp
I used to stop at the one in Healdsburg and get their Mediterranean sandwich and a soda for the drive north. Good food, expensive, if you buy the best olive oil, for example, but not much more than Denny's for a wonderful sandwich.
This still doesn't get to the fact that California is starting to plant a lot of varieties, early years yet, but gives a clue of the richness.
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/12/15/FDGI3A68B61.DTL
Me, I really don't like most of the stuff in jars in even the most gourmet emporium - all blasting at you, from my pov. I used to, but, waves hand...
Uh oh, I've been oliviously loud again.
Osso, I am perusing a2k and researching a paper at the same time. I will check the links tomorrow.....
That site says Bella cerignolas are meaty but bland. I guess that's true. I like 'em.
I always make sure we have olives, but we both forget to put them out when we eat. A bottle lasts a long time.
the thing is I like olives but I don't know jack about them, I like spanish olives, the big green ones and I like greek olives, the little black ones. But peeps like osso know what they are and can name them. I hate that.
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