Olives (1 Viewer)

[Munchie]

Having never eaten them till now I am finding them an "aquired " taste. They are supposed to be very good for you lowering "bad" cholestorol etc.
Just wondered how others get on with them.

 

[icantremember]

Black or green .... stuffed or not ....... I luv 'em:thumb:

 

[Hayleylulu]

Ask popeye hes got is own olive:Cool:

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[Sundowners]

We prefer the black ones and will buy them by the kilo when in Spain and Portugal - bought 5 kilos back with us last year.

Nigel and Pamala

 

[wizzer59]

You are right, I used to hate em but then I just started to enjoy them:thumb: can't remember how that happened thoughoh:

 

[Munchie]

pfft don't like the black uns but can tolerate the green uns not tried stuffed ones as yet. oh:

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[teddybard]

Straight off the tree
chew for a few minutes
Let me know how well it tastes.

 

[Jim]

At tescos deli, I'm an expert at fitting/crushing a carton and a half of olives into one carton. We love em. we go through a LOT of olives at home. One of the joys of touring the Med is the Olives. :thumb:

 

[ShiftZZ]

Love them, Greek ones are the best..

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[Munchie]

Straight off the tree
chew for a few minutes

Like most numpties tried that and when our Spanish friends stopped laffin and we had upchucked em they told us everyone tries that and they are yechhhhh.

 

[Munchie]

Wots the difference with Greek ones? :Blush:

 

[whingyraindrop]

Olives (they must be pitted) and Feta cheese. Addictive!

Lorraine x

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[Momo]

When in Spain PLEASE try the Olivas (Green) "Adobados" they are definitely the best!

 

[Snowbird]

Anchovy stuffed are my favourite, but I like them all.

 

[Taran_Las]

Bloody 'orrible things! :thumbdown:

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[JJ]

Free Portuguese Black Olives for all Funsters...

As many as you want...

But it is PYO.

JJ:Cool:

 

[pappajohn]

like one or two others, i detested them but now eat them with pleasure.

pitted or stuffed (chopped jalopeno's are best)...fresh or in jars....all as tasty but the olive oil in the jars gets a bit monotonous and does affect the taste

 

[Goldenoldies]

Wife bought some at xmas one bite broken tooth £158 dentist bill.Me I detest them even more now. (£158 is a few bottles of red wine).

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[Chris]

I think they are yuk.

Sounds like I might like them at some stage so I will keep trying them:thumb:

They are the sort of things that I would like to like. ( if that makes sense) but, like fried eggs I can't stomach them.

I was like that with mussels but now I love them, oysters too.

 

[bobandjanie]

Yum, yum, yum Greek Kalamata black olives are our favourites but we like most olives. I hated them for years (hated is not too strong a word they made me feel sick and I would have to spit them out) THEN I accidentally ate some Tapenade (olive paste) on some toasty bread in a restaurant. From that very moment I got more adventurous and Bob not longer got so many olives to himself . My youngest and her boyfriend disliked them too, I advised the 'Tapenade Method' and no surprise to me, they got a real taste for them! Jane

 

[Hayleylulu]

Iv got to admit I love them all

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[bigfoot]

Olives are soaked in a brining solution for up to a year for edible green ones.Commercially they are chemically 'greened' Black ones are chemically treated true 'black' olives are more of a deep terracotta.
I prefer the Kalamata varieties and the Queen olives.Greek marinade olives stuffed with garlic and dusted with paprika,my wife is addicted to them.

 

[tofo]

Wots the difference with Greek ones? :Blush:

Urns !!!



Well you asked

:thumb::thumb::thumb:

 

[scousebird]

I remember trying one when I was about 5 yrs old, my Mum said I wouldn't like them - I loved them & have done ever since :thumb:

Got Alan eating them now too after many years of not liking them.

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[wasp]

I like them wi garlic in, but then I like em anyway luvly

 

[ShiftZZ]

Philistine, next you will be telling us that you have never tried prawns.

The best Olives are indeed from Greece from the region of Kalamata in Messenia, southern Greece.They are large and plump and the whole town sells them, there is no end of shops devoted to the humble Olive.
The best Olive Oil comes from Corfu, so I am told.
I also remember walking along a beach on Kos and walking into a family restaurant which was run by the family in summer and in the winter they worked on the farm, harvesting the olives, which they sold in the restaurant, they were smaller and tasty, but they could not produce them on an industrial scale.
I must say that I do like the Chilli stuffed olives and Olive bread.

And before you ask, NO, they do not dip them in batter and deep fry them.,

 

[elamessa]

I know where you can gets loads of them.
Coronation Street and ask to speak to Gail McIntyre she has loads of them in her front room.

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[rangi]

pfft don't like the black uns but can tolerate the green uns not tried stuffed ones as yet. oh:

Try those that are stuffed with Anchovies :thumb:

 

[Momo]

Olives are soaked in a brining solution for up to a year for edible green ones.Commercially they are chemically 'greened' Black ones are chemically treated true 'black' olives are more of a deep terracotta.
I prefer the Kalamata varieties and the Queen olives.Greek marinade olives stuffed with garlic and dusted with paprika,my wife is addicted to them.

Sorry, bigfoot, but Green Olives are non-ripened and Black Olives are ripened. True Black Olives are jet black. The deep terracotta olives are just another species - usually smaller.

 

[Mikemoss]

Just wondering whether anyone else has either gone off, or suddenly found a liking for, different foods at different stages in their lives?

I've always loved olives, any colour, any stuffing, hot or cold will do for me. I always loved pies too - until I reached the grand old age of 40 which is when 'pie heartburn' kicked in for the first time. Still love 'em, but can't eat them without a handy bottle of Gaviscon at my side.

Then, when I reached 50 my previous loathing of sweet pudding wines not only disappeared, but was miraculously replaced by an abiding love for the things.

Once thing hasn't changed though. The deep hatred of all milk puddings instilled in me at school has never left, and never will I hope. Even the thought of a baked custard can get me retching to this day.

Still love olives though!

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