|
In some parts of the world, around the Mediterraen, the locals have a couple of dozen different kinds of olives to choose from. We're sort of olive-deprived around here.
I agree that the greek Kalatmata olives are great -- nice chewy texture, too, unlike regular olives. You olive haters might give them a try.
I find traditional black olives kind of uninteresting on their own, though I like them a lot on pizza, in Mexican food, and even in scrambled eggs. I'm a big fan of olive-oil, as well, and we cook a lot of with it.
If I'm eating olives on their own, not in another dish, I prefer green olives to the standard black (unless there's some kalamata olives around). Garlic-stuffed are best; a shop around here carries green, garlic-stuffed olives marinated in chablis, and they are _awesome._
The fat in olives and in olive oil, by the way, is good for your heart.
|