In article >,
brooklyn1 > wrote:

> 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.

I still find the green salad olives to be WAY too salty, so do give them
two water changes before even attempting to eat them. I guess your salt
taste/tolerance is higher than mine, and that's ok! I just really do
enjoy playing with my food, and re-flavoring cheap olives does improve
them...

YMMV!
--
Peace! Om

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