On Sat, 08 Dec 2007 22:32:37 GMT, "JoeSpareBedroom"
> wrote:

>"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.
>

don't forget he invented processing olives for cats.

your pal,
blake