Black olives... amazing!

I've always used olive oil, but didn't like olives... didn't seem to
make much sense, so I tried them again... Now I think they're pretty
good eats... I still have trouble eating green olives, though; I know
there are many varieties out there... Can any one suggest a milder
type of green olive I might try?

...fred

"kuvasz guy" > wrote in message
ups.com...
> Black olives... amazing!
>
> I've always used olive oil, but didn't like olives... didn't seem to
> make much sense, so I tried them again... Now I think they're pretty
> good eats... I still have trouble eating green olives, though; I know
> there are many varieties out there... Can any one suggest a milder
> type of green olive I might try?
>

They are so deadly salty, that is what is so hard to take about them.

Black olives are also salty, but not as much. I do not bother with
green olives any more.

In article >,
"cybercat" > wrote:

>
> "kuvasz guy" > wrote in message
> ups.com...
> > Black olives... amazing!
> >
> > I've always used olive oil, but didn't like olives... didn't seem to
> > make much sense, so I tried them again... Now I think they're pretty
> > good eats... I still have trouble eating green olives, though; I know
> > there are many varieties out there... Can any one suggest a milder
> > type of green olive I might try?
> >
>
> They are so deadly salty, that is what is so hard to take about them.
>
> Black olives are also salty, but not as much. I do not bother with
> green olives any more.

I'll buy a jar of green olives, then dump the brine out and fill with
purified water (bottled water). Let that sit for 24 hours, dump it and
refill it with water a second time.

They come out very well this way. I like green olives if I desalinate
them!

It works.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Quick , someone on SUKUMWiT st Bangkok Thailand
, several blocks E of NaNaNeua st ,

FOODLAND , N of Suk street , 1 block E of NaNaNuea st




buy some Olives packed up by a French company .
brand ? Tremond ?

They are not salty , nor vinegar , like nothing i've ever tasted
before
and i haven't learned the secret .

Why can't these secrets free up ?

I hate vinegar , in everything , even pickles , so i stopped eating
pickles , even in Vlasic ...


There is NO vinegar in those Olives .

Ill keep experimenting til i find the recipe ...

kuvasz guy wrote:
> Black olives... amazing!
>
> I've always used olive oil, but didn't like olives... didn't seem to
> make much sense, so I tried them again... Now I think they're pretty
> good eats... I still have trouble eating green olives, though; I know
> there are many varieties out there... Can any one suggest a milder
> type of green olive I might try?
>
> ..fred

I put black olives in everything. I love green too and have low BP so
the salt isn't a problem. I like the big fat Queen olives stuffed with
jalapeno!

-L.

Do you find that they don't keep as long in the refrigerator once
they've been "desalinated"? (Perhaps they never sit around long enough
for you to find out.)

Bob
=======================
In article >,
says...
>
> I'll buy a jar of green olives, then dump the brine out and fill with
> purified water (bottled water). Let that sit for 24 hours, dump it and
> refill it with water a second time.
>
> They come out very well this way. I like green olives if I desalinate
> them!
>
> It works.
>