On Sat, 16 Jul 2011 15:59:38 +0000 (UTC), Doug Freyburger
> wrote:

> I like green olives better than I like black olives. Green olives burn
> more easily than black olives. That's why almost all pizza places offer
> black olives not green olives. I looked at the few places that do offer
> green olives as a topping and they are the places that put the cheese on
> the top with the "toppings" under the cheese.

I'm a topping under person too. Don't know why other than it's the
glue that holds everything else in place (I don't even use a lot of it
compared to what others do).
>
> So ever since when I make my own pizzas at home that's how I do it. A
> wheat free crust for my own digestion. Toppings that can include green
> olives. The cheese.

When I kids lived at home, I put sliced olives on all the time but
hubby hates olives so I've gotten out of that habit. In any case,
they only green olive I like outside of a martini is that khaki
colored one with light brown spots, commonly called a Spanish olive.
They were on the grocery store shelf with the black olives when I used
to buy them, but I haven't seen them in years.

--

Today's mighty oak is just yesterday's nut that held its ground.