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!
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!