On Sat, 20 Mar 2010 14:29:22 -0600, Omelet >
wrote:

>In article >,
> brooklyn1 > wrote:
>
>> >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
>
>That's why I put it in "quotes" dear. ;-)
>Ok, call them "psuedo-gourmet" then. <g>
>
>Seriously tho', since you are leaching the commercial brine out of them,
>this works pretty well. I dare you to try it and, of course, tweak it to
>your own personal tastes.

I've done the same thing often but they're still cheapo olives. I buy
those broken salad olives and eat them right from the jar, they're
okay all dressed in a bean salad but not in a million years would I
call them gourmet. Gourmet olives are kind of a blind article, kinda
like buying premium coffee beans, unless you actally taste you have no
idea what you're buying, that's why olive bars exist... no one ever
asks to taste the brined olives, no more than they ask to taste the
American cheese at the deli... when the price says $3.99/lb folks know
they're the same cheapo olives as the ones in jars/cans. The only
thing that makes some cheapo olives cost more is size, the larger the
more they cost, but all the sizes taste exactly the same.