On Sat, 20 Mar 2010 11:33:09 -0600, Omelet >
wrote:

>In article >,
> brooklyn1 > wrote:
>
>> Damaeus wrote:
>> >
>> >I never knew about an olive bar. I'm very interested in finding some. Are
>> >they hard to get, or would a place like Albertson's, Brookshire's, Kroger,
>> >or even Wal-Mart carry them?
>>
>> If you can't find an olive bar perhaps this:
>> http://www.boarshead.com/digicatesse...roductCode=306
>>
>> Or this:
>> http://www.herbspro.com/70262/OliveB...inkwrapped.htm
>>
>> Or the real deal:
>> http://www.fairwaymarket.com/olive_bar.html
>
>One can make "gourmet" olives out of canned olives.

Well, you really can't, seasoning cheapo olives doesn't make them
gourmet olives... no more than dressing toasted english muffins with
jarred sauce and spinkling it with velveeta and various herbs/toppings
makes it gourmet pizza

> did it for
>Christmas potluck at my sister's place and it worked well. :-)
>
>Take a large jar of green olives (you have to start this at least a week
>before you plan to use them) and put them thru 3 water soaks instead of
>2. Dump out the brine and fill the jar with water. Soak for at least 12
>hours. Dump the water and repeat 2 more times. A can of black olives
>only takes one soak and water change as they are not as salty. Use 2 to
>get an even mix of green and black olives. I use the cheap salad olives
>that are pimento stuffed.
>
>Mix the green and black olives together into a jar. Mix some Balsamic
>and apple cider vinegar and olive oil. About 1 part vinegar mix to 3
>parts olive oil. Add your favorite spice mix (I used a mix of McCormick
>italian spices that include basil, oregano, thyme, sage and marjoram),
>some dill weed, garlic powder, white pepper (just a pinch of pepper!),
>add a couple of tablespoons of capers and 2 or 3 pickled pepperoncinis.
>I added additional dried basil as I happen to really like it. I did not
>have enough fresh at the time to use that instead.
>
>If you are using 1 16 oz. jar of green and 2 cans of black olives, I'd
>say add at least 2 to 3 tbs. of dried herbs.
>
>A few jarred pearl onions are also a nice touch just for looks.
>
>Mix well and let sit for a few days, inverting and mixing well at least
>twice per day.
>
>Gourmet olives at a fraction of the price.