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Old 06-04-2013, 04:37 PM   #41
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I love olives - especially black ones but am finding it harder and harder to find them with pits. The depitted ones lose flavor and the texture breaks down quickly in brine.

My favorites are Niçoise - those tiny little black gems from the french riviera (although most of them come from spain and morocco). They are especially good on pizza!
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Old 06-04-2013, 05:49 PM   #42
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Check at your deli counter.
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Old 06-04-2013, 05:58 PM   #43
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I love olives - especially black ones but am finding it harder and harder to find them with pits. The depitted ones lose flavor and the texture breaks down quickly in brine.
I agree about the 'no pits'---- they just don't keep as well. I imagine that 'no pits' is the consequence of someone suing (and winning) a case because they broke a tooth off on a pit from a salad bar.

It's the pits.
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Old 06-04-2013, 06:18 PM   #44
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Check at your deli counter.
Not mine... I live in the middle of nowhere where fine dining = Dennys and deli food = slaw and a chub of bologna
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Old 06-05-2013, 12:16 AM   #45
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Not mine... I live in the middle of nowhere where fine dining = Dennys and deli food = slaw and a chub of bologna
You have a Denny's! We don't have one of those, or a Red Lobster, or an Outback Steak House, or a Red Robin, or any of those - better than McDonald's" places. We do have a restaurant that serves overpriced, soggy veggies, and overcooked lamb chops with "yech" mint sauce, and wine soaked breaded mushrooms, where the wine completely obliterates the great mushroom flavor. We used to have a KFC, but it got closed by the health department.

Woe is me. With my cooking skills, the best I can hope for is a potted meat sandwich, and that on moldy bread. (heavy sigh).

Seeeeeeya; Chief Longwind of the North
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Old 06-05-2013, 12:30 AM   #46
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well, that 'splains it, lucy.

why you've become a great cook.

you had to!

although with red oversalted floating in cheap butter lobster, and outback dried out, overspiced, greasy fried steakhouse, you ain't missin' nothin'.
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Old 06-05-2013, 12:35 AM   #47
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I'm an unpitted kalamata girl. I am not picky though. I'll eat nearly every olive that crosses my path. I really dislike pimento though so Murray scores whenever I eat olives stuffed with pimento.
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Old 06-05-2013, 01:38 AM   #48
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Not mine... I live in the middle of nowhere where fine dining = Dennys and deli food = slaw and a chub of bologna
I know the feeling. I have to drive to Ottawa, which is about one hour and fifteen minutes to the nearest decent black olive. So, I like to stock up when we do. We have Kalamatas around here, but they are pretty mild.
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Old 06-05-2013, 02:16 AM   #49
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....although with red oversalted floating in cheap butter lobster, and outback dried out, overspiced, greasy fried steakhouse, you ain't missin' nothin'.
About the only thing worth going to Red Lobstah for are the Cheddar Biscuits. Unfortunately, they are pretty much a heart attack in a basket. What a way to go!
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Old 06-05-2013, 02:22 AM   #50
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I'm an unpitted kalamata girl. I am not picky though. I'll eat nearly every olive that crosses my path. I really dislike pimento though so Murray scores whenever I eat olives stuffed with pimento.
If you ever run across green olives stuffed with almonds you should try them! I remember my Mom putting them out in the relish tray every Thanksgiving and Christmas. I thought they were wonderful! Haven't seen them for years. Just went looking for them online and found an Epicurious recipe to make them at home. Some day, perhaps, I'll try...
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