Has anyone seen or ate any? I've seen green olives stuffed with pimento,
feta, garlic. Anchovies too but maybe that was a dream.

However, I have never seen black olives stuffed with anything. What gives?
Red onion & feta seem like no-brainers. And why no black queens anyways?

--
http://mduffy.x10host.com/index.htm

"Mike_Duffy" > wrote in message
...
> Has anyone seen or ate any? I've seen green olives stuffed with pimento,
> feta, garlic. Anchovies too but maybe that was a dream.
>
> However, I have never seen black olives stuffed with anything. What gives?
> Red onion & feta seem like no-brainers. And why no black queens anyways?

You can make them. Here's one recipe:

https://rosemaryandthegoat.com/2010/...-black-olives/

I have gotten them in restaurants, particularly in CA.

What it could be is that green olives almost always come in a jar and black
olives in a can. Exception being green (black without the coloring) that
come in a can. You can't very well stuff things and put them in a can. The
stuffing would fall out in the brine. Normally they are packed pretty
tightly in a jar. Exception there are salad olives which are usually smaller
and their pimentos are everywhere. Pretty sure I have seen all kinds of
stuffed olives on olive bars as well.

On Wednesday, November 27, 2019 at 7:15:40 PM UTC-10, Julie Bove wrote:
> "Mike_Duffy" > wrote in message
> ...
> > Has anyone seen or ate any? I've seen green olives stuffed with pimento,
> > feta, garlic. Anchovies too but maybe that was a dream.
> >
> > However, I have never seen black olives stuffed with anything. What gives?
> > Red onion & feta seem like no-brainers. And why no black queens anyways?
>
> You can make them. Here's one recipe:
>
> https://rosemaryandthegoat.com/2010/...-black-olives/
>
> I have gotten them in restaurants, particularly in CA.
>
> What it could be is that green olives almost always come in a jar and black
> olives in a can. Exception being green (black without the coloring) that
> come in a can. You can't very well stuff things and put them in a can. The
> stuffing would fall out in the brine. Normally they are packed pretty
> tightly in a jar. Exception there are salad olives which are usually smaller
> and their pimentos are everywhere. Pretty sure I have seen all kinds of
> stuffed olives on olive bars as well.

I had some stuffed olives recently. I don't recall ever eating stuffed olives. Beats me why that is. I like to know what I'm eating so I took it apart.. It was a green olive with a red gel suppository stuck up its butt. The red suppository was pill shaped with one end being smaller than the other. The olive tasted pretty good and the red insert mostly tasted salty. It's mostly a nondescript food item.

On Thursday, November 28, 2019 at 1:53:22 AM UTC-5, dsi1 wrote:
> On Wednesday, November 27, 2019 at 7:15:40 PM UTC-10, Julie Bove wrote:
> > "Mike_Duffy" > wrote in message
> > ...
> > > Has anyone seen or ate any? I've seen green olives stuffed with pimento,
> > > feta, garlic. Anchovies too but maybe that was a dream.
> > >
> > > However, I have never seen black olives stuffed with anything. What gives?
> > > Red onion & feta seem like no-brainers. And why no black queens anyways?
> >
> > You can make them. Here's one recipe:
> >
> > https://rosemaryandthegoat.com/2010/...-black-olives/
> >
> > I have gotten them in restaurants, particularly in CA.
> >
> > What it could be is that green olives almost always come in a jar and black
> > olives in a can. Exception being green (black without the coloring) that
> > come in a can. You can't very well stuff things and put them in a can. The
> > stuffing would fall out in the brine. Normally they are packed pretty
> > tightly in a jar. Exception there are salad olives which are usually smaller
> > and their pimentos are everywhere. Pretty sure I have seen all kinds of
> > stuffed olives on olive bars as well.
>
> I had some stuffed olives recently. I don't recall ever eating stuffed olives. Beats me why that is. I like to know what I'm eating so I took it apart. It was a green olive with a red gel suppository stuck up its butt. The red suppository was pill shaped with one end being smaller than the other. The olive tasted pretty good and the red insert mostly tasted salty. It's mostly a nondescript food item.

The red thing was chopped, pressed and formed pimiento pepper, a mild
member of the capsicum family. It used to be a slice of relatively
unprocessed pimiento, but the uniformity of the processed version
allows easier machine stuffing.

If you can't taste the difference between the olive and the pimiento,
your taste buds are not very sensitive.

Cindy Hamilton

Sqwertz wrote:
>
> Mike_Duffy wrote:
> > However, I have never seen black olives stuffed with anything. What gives?

> I tried stuffing them with raw sausage, battering, and deep
> frying but that was a PITA for not much reward.

I prefer stuffing them down the garbage disposal.

On Wed, 27 Nov 2019 21:15:27 -0800, Julie Bove wrote:

> You can make them. Here's one recipe:

Thanks very much! For those who did not look at the picture, one rolls a
salami slice into a cone shape, inserts the tip into the olive pit-hole,
and then fills the cone with a cheese-based sauce. (Feta seems to suggest
itself.)

Optionally, another small item could be inserted into the cone base center.
Celery was suggested, but I am inclined more towards yellow pepper.

--
http://mduffy.x10host.com/index.htm

On Thu, 28 Nov 2019 03:47:54 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, November 28, 2019 at 1:53:22 AM UTC-5, dsi1 wrote:
>> On Wednesday, November 27, 2019 at 7:15:40 PM UTC-10, Julie Bove wrote:
>> > "Mike_Duffy" > wrote in message
>> > ...
>> > > Has anyone seen or ate any? I've seen green olives stuffed with pimento,
>> > > feta, garlic. Anchovies too but maybe that was a dream.
>> > >
>> > > However, I have never seen black olives stuffed with anything. What gives?
>> > > Red onion & feta seem like no-brainers. And why no black queens anyways?
>> >
>> > You can make them. Here's one recipe:
>> >
>> > https://rosemaryandthegoat.com/2010/...-black-olives/
>> >
>> > I have gotten them in restaurants, particularly in CA.
>> >
>> > What it could be is that green olives almost always come in a jar and black
>> > olives in a can. Exception being green (black without the coloring) that
>> > come in a can. You can't very well stuff things and put them in a can. The
>> > stuffing would fall out in the brine. Normally they are packed pretty
>> > tightly in a jar. Exception there are salad olives which are usually smaller
>> > and their pimentos are everywhere. Pretty sure I have seen all kinds of
>> > stuffed olives on olive bars as well.
>>
>> I had some stuffed olives recently. I don't recall ever eating stuffed olives. Beats me why that is. I like to know what I'm eating so I took it apart. It was a green olive with a red gel suppository stuck up its butt. The red suppository was pill shaped with one end being smaller than the other. The olive tasted pretty good and the red insert mostly tasted salty. It's mostly a nondescript food item.
>
>The red thing was chopped, pressed and formed pimiento pepper, a mild
>member of the capsicum family. It used to be a slice of relatively
>unprocessed pimiento, but the uniformity of the processed version
>allows easier machine stuffing.

I once saw an item about what they put in an olive. They want you to
think it's pepper/capsicum, but it's not. It's a lab concoction. I
forgot what it's made of. Nothing horrible, but not pepper.

On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
>
> If you can't taste the difference between the olive and the pimiento,
> your taste buds are not very sensitive.
>
> Cindy Hamilton

Where did you get that notion? Try to work on your focus. It sucks. The material inserted into the olive was not a pimiento. It was a red, gel-like substance. I can taste a pimiento just fine.

On Thu, 28 Nov 2019 11:15:11 -0800 (PST), dsi1
> wrote:

>On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
>>
>> If you can't taste the difference between the olive and the pimiento,
>> your taste buds are not very sensitive.
>>
>> Cindy Hamilton
>
>Where did you get that notion? Try to work on your focus. It sucks. The material inserted into the olive was not a pimiento. It was a red, gel-like substance.

Yes, that's what I saw in a food show.

On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
> On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
> >
> > If you can't taste the difference between the olive and the pimiento,
> > your taste buds are not very sensitive.
> >
> > Cindy Hamilton
>
> Where did you get that notion? Try to work on your focus. It sucks. The material inserted into the olive was not a pimiento. It was a red, gel-like substance. I can taste a pimiento just fine.

Then you need to buy a better grade of green olive:

<https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>

Cindy Hamilton

On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
> > >
> > > If you can't taste the difference between the olive and the pimiento,
> > > your taste buds are not very sensitive.
> > >
> > > Cindy Hamilton
> >
> > Where did you get that notion? Try to work on your focus. It sucks. The material inserted into the olive was not a pimiento. It was a red, gel-like substance. I can taste a pimiento just fine.
>
> Then you need to buy a better grade of green olive:
>
> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
>
> Cindy Hamilton

I don't need to buy anything. I had this at a party. I have a nasty habit of analyzing my food. What I need to do is be a better guest. Are you thinking that a better grade of green olive is going to improve anybody's life? That's just goofy.

On Thu, 28 Nov 2019 12:11:58 -0800 (PST), dsi1
> wrote:

>On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
>> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
>> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
>> > >
>> > > If you can't taste the difference between the olive and the pimiento,
>> > > your taste buds are not very sensitive.
>> > >
>> > > Cindy Hamilton
>> >
>> > Where did you get that notion? Try to work on your focus. It sucks. The material inserted into the olive was not a pimiento. It was a red, gel-like substance. I can taste a pimiento just fine.
>>
>> Then you need to buy a better grade of green olive:
>>
>> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
>>
>> Cindy Hamilton
>
>I don't need to buy anything. I had this at a party. I have a nasty habit of analyzing my food.

Careful, that's frowned upon in RFC. Just open your mouth and chew.

On Thursday, November 28, 2019 at 10:13:15 AM UTC-10, Bruce wrote:
> On Thu, 28 Nov 2019 12:11:58 -0800 (PST), dsi1
> > wrote:
>
> >On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
> >> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
> >> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
> >> > >
> >> > > If you can't taste the difference between the olive and the pimiento,
> >> > > your taste buds are not very sensitive.
> >> > >
> >> > > Cindy Hamilton
> >> >
> >> > Where did you get that notion? Try to work on your focus. It sucks. The material inserted into the olive was not a pimiento. It was a red, gel-like substance. I can taste a pimiento just fine.
> >>
> >> Then you need to buy a better grade of green olive:
> >>
> >> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
> >>
> >> Cindy Hamilton
> >
> >I don't need to buy anything. I had this at a party. I have a nasty habit of analyzing my food.
>
> Careful, that's frowned upon in RFC. Just open your mouth and chew.

I meant that it's a nasty habit to be dissecting your food at a dinner party - but you already knew that.

I only buy Bellview green olives now because their vinegar has mother in it.

"Sqwertz" > wrote in message
...
> On Thu, 28 Nov 2019 03:55:34 +0000, Mike_Duffy wrote:
>
>> Has anyone seen or ate any? I've seen green olives stuffed with pimento,
>> feta, garlic. Anchovies too but maybe that was a dream.
>>
>> However, I have never seen black olives stuffed with anything. What
>> gives?
>> Red onion & feta seem like no-brainers. And why no black queens anyways?
>
> Gregory Morrow knows a bunch of black queens. But as for olives, I
> suspect that black olives are too tender to stuff without breaking
> apart. I tried stuffing them with raw sausage, battering, and deep
> frying but that was a PITA for not much reward.
>
> Black olives are $.53/can the last two weeks at HEB. I've got 6
> cans. Just ate my first can today - some on the pizza, the rest I
> just ate after refrigerating. I love cold, black olives.

Holy cow! What brand? They're never that cheap here. The Winco brand hover
around a dollar a can. Sometimes 20 cents cheaper.

"dsi1" > wrote in message
...
> On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton wrote:
>>
>> If you can't taste the difference between the olive and the pimiento,
>> your taste buds are not very sensitive.
>>
>> Cindy Hamilton
>
> Where did you get that notion? Try to work on your focus. It sucks. The
> material inserted into the olive was not a pimiento. It was a red,
> gel-like substance. I can taste a pimiento just fine.

Yes. When I was a kid, they were real strips of pimentos. Now they're not.
Sheldon explained this once some time ago.

"dsi1" > wrote in message
...
> On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
>> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
>> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton
>> > wrote:
>> > >
>> > > If you can't taste the difference between the olive and the pimiento,
>> > > your taste buds are not very sensitive.
>> > >
>> > > Cindy Hamilton
>> >
>> > Where did you get that notion? Try to work on your focus. It sucks. The
>> > material inserted into the olive was not a pimiento. It was a red,
>> > gel-like substance. I can taste a pimiento just fine.
>>
>> Then you need to buy a better grade of green olive:
>>
>> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
>>
>> Cindy Hamilton
>
> I don't need to buy anything. I had this at a party. I have a nasty habit
> of analyzing my food. What I need to do is be a better guest. Are you
> thinking that a better grade of green olive is going to improve anybody's
> life? That's just goofy.

---

She needs to read her own article. It says that now it is mashed up pimentos
in gelatin. I don't think you can get them with pure pimento now at any
price. We had this discussion here some time ago. Some are cut in strips to
appear to be the real thing but many are made into balls or ovals.

> wrote in message
...
>I only buy Bellview green olives now because their vinegar has mother in
>it.

Please let her out! She might drown.

On Thursday, November 28, 2019 at 5:33:22 PM UTC-10, Julie Bove wrote:
>
> She needs to read her own article. It says that now it is mashed up pimentos
> in gelatin. I don't think you can get them with pure pimento now at any
> price. We had this discussion here some time ago. Some are cut in strips to
> appear to be the real thing but many are made into balls or ovals.

From now on it's gonna be only real pimentos for me! My quality standards shall be met! Of course, the olives are going to made from mashed up olives and seaweed in a jelly matrix and come in a variety of fun party flavors like teriyaki hot wings and spicy ahi poke. It's going to be the hit of the 2020 party season!

On Thursday, November 28, 2019 at 10:33:22 PM UTC-5, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
> >> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
> >> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton
> >> > wrote:
> >> > >
> >> > > If you can't taste the difference between the olive and the pimiento,
> >> > > your taste buds are not very sensitive.
> >> > >
> >> > > Cindy Hamilton
> >> >
> >> > Where did you get that notion? Try to work on your focus. It sucks. The
> >> > material inserted into the olive was not a pimiento. It was a red,
> >> > gel-like substance. I can taste a pimiento just fine.
> >>
> >> Then you need to buy a better grade of green olive:
> >>
> >> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
> >>
> >> Cindy Hamilton
> >
> > I don't need to buy anything. I had this at a party. I have a nasty habit
> > of analyzing my food. What I need to do is be a better guest. Are you
> > thinking that a better grade of green olive is going to improve anybody's
> > life? That's just goofy.
>
> ---
>
> She needs to read her own article. It says that now it is mashed up pimentos
> in gelatin. I don't think you can get them with pure pimento now at any
> price. We had this discussion here some time ago. Some are cut in strips to
> appear to be the real thing but many are made into balls or ovals.

She read her own article. I said they were "chopped, pressed, and formed" in
a post that dsi1 conveniently snipped.

Cindy Hamilton

On Friday, November 29, 2019 at 1:53:46 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, November 28, 2019 at 10:33:22 PM UTC-5, Julie Bove wrote:
> > "dsi1" > wrote in message
> > ...
> > > On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
> > >> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
> > >> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton
> > >> > wrote:
> > >> > >
> > >> > > If you can't taste the difference between the olive and the pimiento,
> > >> > > your taste buds are not very sensitive.
> > >> > >
> > >> > > Cindy Hamilton
> > >> >
> > >> > Where did you get that notion? Try to work on your focus. It sucks.. The
> > >> > material inserted into the olive was not a pimiento. It was a red,
> > >> > gel-like substance. I can taste a pimiento just fine.
> > >>
> > >> Then you need to buy a better grade of green olive:
> > >>
> > >> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
> > >>
> > >> Cindy Hamilton
> > >
> > > I don't need to buy anything. I had this at a party. I have a nasty habit
> > > of analyzing my food. What I need to do is be a better guest. Are you
> > > thinking that a better grade of green olive is going to improve anybody's
> > > life? That's just goofy.
> >
> > ---
> >
> > She needs to read her own article. It says that now it is mashed up pimentos
> > in gelatin. I don't think you can get them with pure pimento now at any
> > price. We had this discussion here some time ago. Some are cut in strips to
> > appear to be the real thing but many are made into balls or ovals.
>
> She read her own article. I said they were "chopped, pressed, and formed" in
> a post that dsi1 conveniently snipped.
>
> Cindy Hamilton


What I stated was that the red gel material wasn't a pimiento. What you really said was "The red thing was chopped, pressed and formed pimiento pepper, a mild member of the capsicum family." You conveniently misquoted the line to leave the word "pimento" out. That's pretty despicable.

As far as me snipping post/quote. I shall have a moratorium on that. I don't mind endless quoting but yoose guys don't get to bitch about it.

On Fri, 29 Nov 2019 12:51:04 -0800 (PST), dsi1
> wrote:

>On Friday, November 29, 2019 at 1:53:46 AM UTC-10, Cindy Hamilton wrote:
>> On Thursday, November 28, 2019 at 10:33:22 PM UTC-5, Julie Bove wrote:
>> > "dsi1" > wrote in message
>> > ...
>> > > On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
>> > >> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
>> > >> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton
>> > >> > wrote:
>> > >> > >
>> > >> > > If you can't taste the difference between the olive and the pimiento,
>> > >> > > your taste buds are not very sensitive.
>> > >> > >
>> > >> > > Cindy Hamilton
>> > >> >
>> > >> > Where did you get that notion? Try to work on your focus. It sucks. The
>> > >> > material inserted into the olive was not a pimiento. It was a red,
>> > >> > gel-like substance. I can taste a pimiento just fine.
>> > >>
>> > >> Then you need to buy a better grade of green olive:
>> > >>
>> > >> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
>> > >>
>> > >> Cindy Hamilton
>> > >
>> > > I don't need to buy anything. I had this at a party. I have a nasty habit
>> > > of analyzing my food. What I need to do is be a better guest. Are you
>> > > thinking that a better grade of green olive is going to improve anybody's
>> > > life? That's just goofy.
>> >
>> > ---
>> >
>> > She needs to read her own article. It says that now it is mashed up pimentos
>> > in gelatin. I don't think you can get them with pure pimento now at any
>> > price. We had this discussion here some time ago. Some are cut in strips to
>> > appear to be the real thing but many are made into balls or ovals.
>>
>> She read her own article. I said they were "chopped, pressed, and formed" in
>> a post that dsi1 conveniently snipped.
>>
>> Cindy Hamilton
>
>
>What I stated was that the red gel material wasn't a pimiento. What you really said was "The red thing was chopped, pressed and formed pimiento pepper, a mild member of the capsicum family." You conveniently misquoted the line to leave the word "pimento" out. That's pretty despicable.

Cindy has a hard time being wrong.

Bruce wrote:
> On Fri, 29 Nov 2019 12:51:04 -0800 (PST), dsi1
> > wrote:
>
>> On Friday, November 29, 2019 at 1:53:46 AM UTC-10, Cindy Hamilton wrote:
>>> On Thursday, November 28, 2019 at 10:33:22 PM UTC-5, Julie Bove wrote:
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
>>>>>> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
>>>>>>> On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton
>>>>>>> wrote:
>>>>>>>>
>>>>>>>> If you can't taste the difference between the olive and the pimiento,
>>>>>>>> your taste buds are not very sensitive.
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>>> Where did you get that notion? Try to work on your focus. It sucks. The
>>>>>>> material inserted into the olive was not a pimiento. It was a red,
>>>>>>> gel-like substance. I can taste a pimiento just fine.
>>>>>>
>>>>>> Then you need to buy a better grade of green olive:
>>>>>>
>>>>>> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I don't need to buy anything. I had this at a party. I have a nasty habit
>>>>> of analyzing my food. What I need to do is be a better guest. Are you
>>>>> thinking that a better grade of green olive is going to improve anybody's
>>>>> life? That's just goofy.
>>>>
>>>> ---
>>>>
>>>> She needs to read her own article. It says that now it is mashed up pimentos
>>>> in gelatin. I don't think you can get them with pure pimento now at any
>>>> price. We had this discussion here some time ago. Some are cut in strips to
>>>> appear to be the real thing but many are made into balls or ovals.
>>>
>>> She read her own article. I said they were "chopped, pressed, and formed" in
>>> a post that dsi1 conveniently snipped.
>>>
>>> Cindy Hamilton
>>
>>
>> What I stated was that the red gel material wasn't a pimiento. What you really said was "The red thing was chopped, pressed and formed pimiento pepper, a mild member of the capsicum family." You conveniently misquoted the line to leave the word "pimento" out. That's pretty despicable.
>
> Cindy has a hard time being wrong.
>

Tell her, she's here druce!