I’m used to olives as being black or green. Sometimes stuffed. I’ve had named olives like kalamata.

But now I’ve noticed all kinds of varieties at the market. Some are too salty as prepared. But some are amazing. I can eat them non-stop.

My current favorites include castelvetrano green and large black cerignola. Mild yet flavorful with a meaty texture.

I’m on an olive kick now.

Growing up all I knew was two kinds: black out of a can and green out of a jar. Went to Europe with the military and discovered there’s way more to olives than that and globalization over the past 25 years or so has really changed that too.

My favorites are the oil cured black olives and the bright green ones as well as Kalamata. Still chow down on the good old canned black and jarred green ones too.

Good too as they are low in carbs and have good monounsaturated fat.

Reduce that when consumed in vodka.

I like jalapeno stuffed olives.

quote:

Originally posted by Flash-LB:
I like jalapeno stuffed olives.

Green olive Although it does sound good.

I'm getting the olives in kind of an olive bar; they are not in jars / cans.

quote:

Originally posted by konata88:
I’m used to olives as being black or green. Sometimes stuffed. I’ve had named olives like kalamata.

But now I’ve noticed all kinds of varieties at the market. Some are too salty as prepared. But some are amazing. I can eat them non-stop.

My current favorites include castelvetrano green and large black cerignola. Mild yet flavorful with a meaty texture.

I’m on an olive kick now.

I really enjoy olives, but have to watch my sodium intake. How do your favorite compare in regards to sodium content ?

Tassos double stuffed jalapeno/garlic green olives have become my favorite olives for martinis. I buy them at Costco.



Jim

quote:

Originally posted by BradleyS:
I really enjoy olives, but have to watch my sodium intake. How do your favorite compare in regards to sodium content ?

I like the natural taste of ingredients so I tend to not to use a lot of salt/sugar, just enough to perhaps enhance.

There are some olive choices that were way too salty for me. Almost inedible. Some silician olive style - i don't think the olives themselves were salty, just the brine they used.

The ones I like are only mildly salty for me. The natural flavor of the olive seems to come through nicely. These a hint of salt but I wouldn't call it salty.

I need to pay more attention - I think the labels all have the same amount of sodium content. But the saltiness varies very dramatically.

I can pound kalamata olives til I’m sick. They’re getting expensive now of course.

Was at the store yesterday and the olive section was damn near empty.

I love Queen Olives from Publix. I love making Martinis with them.

Use the salty ones as a form of salt.
Cook up hamburger patties for burgers.
Meanwhile dice up some olives and mix w/ a little of your choice of mayo and spread generously on top of the burger.
Add tomato and lettuce for your pleasure.

I've been cutting back on red meat but did this a few weeks ago and I forgot how good an olive burger can be.

quote:

Originally posted by Jimbo54:
Tassos double stuffed jalapeno/garlic green olives have become my favorite olives for martinis.

Super Mammoth? I’ll have to try those.

Konata88, those Castelveltrano, are those the bright green ones? I’ve been meaning to try those also. What are they like?

I love all kinds. Haven’t had a type I don’t like yet. My favorite are Kalamata. I have a jar of just the brine left in the fridge and use a little of that and a little olive oil for salad dressing. Fresh and zesty tasting.

They are a green similar in color to the above Tasso I think, but the shape is different. Smaller, less oval.

For those saying they’re “too salty”, I don’t think you can have an edible olive without salt. Olives off the tree are bitter and inedible and need to be cured/preserved with salt to make edible.

Black olives matter.

I love olives. Used to get Graber Olives, man they were good.

https://www.graberolives.com/

quote:

Originally posted by RichardC:
Black olives matter.

LMFAO....best one I've heard in a month !

I like potato salad to be half potato salad and half spanish olives. Yummy!

Kalamata are the best, but then again I'm greek and grew up eating the things.