On 2010-03-18, Steve B > wrote:

> Another thing is the serving size. I just bought a jar of large pimento
> stuffed green olives. A serving has 7% of the RDA. Guess what one serving
> is: one olive. It helps to read the label.

You actually need to read the label of pimento olives to know they are
very salty?

nb

notbob wrote:
>
> On 2010-03-18, Steve B > wrote:
>
> > Another thing is the serving size. I just bought a jar of large pimento
> > stuffed green olives. A serving has 7% of the RDA. Guess what one serving
> > is: one olive. It helps to read the label.
>
> You actually need to read the label of pimento olives to know they are
> very salty?

Every time I buy olives, I run several changes
of water through the can over a period of maybe
an hour to lower the salt content.

Mark Thorson wrote:
>
> Every time I buy olives, I run several changes
> of water through the can over a period of maybe
> an hour to lower the salt content.


Why are you buying them in cans? I never used to like olives, but that
was back int he days when they were available only in cans and bottles.
I always by olives from an olive bar. They are so much better than
canned olives that they are not even the same product.

Dave Smith wrote:
>
> Mark Thorson wrote:
> >
> > Every time I buy olives, I run several changes
> > of water through the can over a period of maybe
> > an hour to lower the salt content.
>
> Why are you buying them in cans? I never used to like olives, but that
> was back int he days when they were available only in cans and bottles.
> I always by olives from an olive bar. They are so much better than
> canned olives that they are not even the same product.

It's true that the French salt-cured olives I can
buy at Whole Foods are a completely different thing.
And you can learn to recognize the really good ones,
which are more delicate, and only pick out those ones
when buying from their olive bar. They are very
salty, but I'd never soak them.

But the canned are a very convenient component of
salads and wraps. I don't go to Whole Foods every
day, and when I do, I usually don't buy olives.

You didn't like olives until you had them from an
olive bar. I've always liked olives, even from cans.

Mark Thorson wrote:

>
> It's true that the French salt-cured olives I can
> buy at Whole Foods are a completely different thing.
> And you can learn to recognize the really good ones,
> which are more delicate, and only pick out those ones
> when buying from their olive bar. They are very
> salty, but I'd never soak them.
>
> But the canned are a very convenient component of
> salads and wraps. I don't go to Whole Foods every
> day, and when I do, I usually don't buy olives.
>
> You didn't like olives until you had them from an
> olive bar. I've always liked olives, even from cans.


Not exactly. For a long time olives never appealed to me. I probably
never tried one. One day in my mid 20s <?> I had the munchies and tried
one and decided they weren't so bad. Then I discovered that the olives
sold at a local deli were incredible. I got hooked on them and have been
buying and eating them ever since, but I buy them only at olive bars or
in delis. I never buy canned or bottled olives. They are IMO a very poor
substitute.

In news:rec.food.cooking, Mark Thorson > posted on Thu,
18 Mar 2010 16:51:03 -0800 the following:

> It's true that the French salt-cured olives I can buy at Whole Foods are
> a completely different thing. And you can learn to recognize the really
> good ones, which are more delicate, and only pick out those ones when
> buying from their olive bar. They are very salty, but I'd never soak
> them.

But don't olives taste rather bitter if they haven't been salted to Hell
and back?

Damaeus

Damaeus wrote:
>
> In news:rec.food.cooking, Mark Thorson > posted on Thu,
> 18 Mar 2010 16:51:03 -0800 the following:
>
> > It's true that the French salt-cured olives I can buy at Whole Foods are
> > a completely different thing. And you can learn to recognize the really
> > good ones, which are more delicate, and only pick out those ones when
> > buying from their olive bar. They are very salty, but I'd never soak
> > them.
>
> But don't olives taste rather bitter if they haven't been salted to Hell
> and back?

Olives are naturally very bitter, and the purpose
of curing them is to remove that bitterness.

A favorite trick of olive farmers is to show
visitors the olive trees laden with dark, ripe
olives and invite them to try one. Invariably,
they have to spit it out because it is so
darn bitter, while the farmer is laughing his
ass off.

In article >,
Mark Thorson > wrote:

> notbob wrote:
> >
> > On 2010-03-18, Steve B > wrote:
> >
> > > Another thing is the serving size. I just bought a jar of large pimento
> > > stuffed green olives. A serving has 7% of the RDA. Guess what one
> > > serving
> > > is: one olive. It helps to read the label.
> >
> > You actually need to read the label of pimento olives to know they are
> > very salty?
>
> Every time I buy olives, I run several changes
> of water through the can over a period of maybe
> an hour to lower the salt content.

I dump the brine in green olives, fill the jar with water and let it sit
overnight, then dump it again and re-rill with water and refrigerate. 2
changes is generally enough for me.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
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