"butch burton" > wrote in message
om...
>
> Interestingly enough the batch of black/ripe Kalamata olives I bought
> this week were not nearly as good as the batch from last week-same
> store-guess it was a different drum. Course the vegetable/fruit
> producers in CA have the whole process down pat-no variability.

I too have found that the Kalamata olives I've gotten lately have been not
so good. Maybe it was a bad year or something. California Ripe olives can
indeed be manipulated somewhat but if they are picked too early or too late
the process doesn't produce a good product. Some canners don't care to spend
the money to get the best olives and to take the effort needed to watch the
processing. Lindsay Ripe Olive Co. was the best. It has been bought out
moved north and now produces crap olives. Same thing with Old California. I
now buy Oberti which used to be the worst. <shrug> A victory for
Multinational Agri-Business.

On the otherhand, some small California businesses are producing some
excellent European style olives and specialties. Seriously yummy!

Charlie

OB FOOD: These use any kind of black olive. I've used Ca. Ripe black olives.

HOT OLIVE CHEESE PUFFS


Recipe by: Katherine Rives Albitz


1 cup grated sharp Cheddar cheese (120 g)
3 tbs. butter, softened (50 g)
1/2 cup flour (50 g)
1/4 tsp. salt (1 ml)
1/2 tsp. paprika (2.5 ml)
15 olives (approximately)


Blend cheese with butter. Add flour, salt, and paprika and blend well. Dry
olives. Wrap a spoonful of dough around each and seal well. Bake at 400F
(200C) for 15 minutes.