"James Silverton" > wrote in message
news:I8E6j.3197$rB1.2864@trnddc03...
> wrote on Sat, 8 Dec 2007 13:21:06 -0800 (PST):
>
> m> Also, do all the kalamata olives that you'd find any Greek
> m> restaurant here in the states come from a jar? Or is there
> m> some fresher source these restaurants get them from? I'm
> m> assuming kalamata olives aren't or can't be grown in the
> m> U.S. Maybe I'm wrong.
>
> I'm sure they can be grown in the US. I've had decent ones from Fresh
> Fields, Trader Joes and the local Food Cooperative. Mind you, I've seen
> the Coop people filling their smaller containers from large ones marked
> "Packed for Coops by ..(I forget)". My one simple criterion is I want them
> pitted (strange ambiguous term isn't it?) even if the texture is not as
> good as the ones with pits.
>
> James Silverton
> Potomac, Maryland


Everything said so far in this discussion is meaningless until Sheldon comes
along to tell us how he grows & cures several varieties of his own olives in
upstate New York, in spite of the weather. He also invented the glass jar,
and spent years in the lithography industry producing food labels.