Olives - love them or hate them?

All olives are wonderful, to me, each in its own taste spectrum. I have gotten used to a selection of olives in my childhood, thanks to my Grandma, the selection and prices were very good in Bulgaria back then.

Even some 5 y ago, or so, the selection was at least 10,15,20 varieties...

I do preferr the black ones, but eat all...
 
IMG_9361.jpeg
 
I love olives, they are one of my favourite foods. Green ones, black ones, pitted, unpitted, brined, stuffed…I love them!

I often buy the big queen pimento stuffed olives for snacking. Back when I was biking a lot, I used to always crave them after a long ride (I think it was the salt). After my first (and so far, only) 100 km bike ride, I came home, grabbed the olives and a fork, sat down at the table with my bike shorts and jersey still on, and just went to town. Yum!

I also like those vermouth-soaked olives for putting in martinis. My dad’s family friends growing up used to always drain the olives, and replace the brine with a martini so they’d get good and gin-soaked…until one day someone walked in and caught the patriarch of the family red-handed drinking out of the olive jar! :laugh::laugh:
 
Does anyone make use of the brine from jarred olives? I’ve read articles about using it in salad dressings (an obvious choice), cocktails of course), but also in soups and stews, and even stirring it into your eggs before scrambling.
 
TastyReuben said:
Does anyone make use of the brine from jarred olives? I’ve read articles about using it in salad dressings (an obvious choice), cocktails of course), but also in soups and stews, and even stirring it into your eggs before scrambling.
Click to expand...
I do.
Same as the caper brine.
But arbitrary, just when I feel like it.
If I taste and it needs something salty, but not soy sauce or fish sauce, and the olives or capers are close by....
Yesterday was capers & brine with my simple pasta. Only other ingredients were sambal and eggs
 
TastyReuben said:
Does anyone make use of the brine from jarred olives? I’ve read articles about using it in salad dressings (an obvious choice), cocktails of course), but also in soups and stews, and even stirring it into your eggs before scrambling.
Click to expand...
The most obvious thing to do with it is stir a bit into your martini - that’s how you make a dirty martini.
 
I don't use the brine from olives, and that's probably because I just can't be bothered. Mostly, I buy my olives loose, from the Lebanese store, and that means I have to make my own brine at home so I can bottle them, rather than leaving them in those plastic containers.
I'm with blades ; give me olives any way you like and I'll eat them.
Anyone here tried olive ascolane? They're big, Italian olives, stuffed, breaded and then deep-fried. OMG I could eat a whole bucketload.
 
You must log in or register to reply here.
Back
Top Bottom