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Old 08-18-2012, 08:23 PM   #21
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Eat them any way I can get them.
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Old 08-19-2012, 01:44 AM   #22
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I dont really like olives...maybe on pizza, but that is about it
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Old 08-19-2012, 04:15 AM   #23
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Perthikes Me Elies ke Selino, my Greek is a bit rusty to translate quickly so if you want I will post later when my wife who is fluent will translate.
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Old 08-19-2012, 05:25 AM   #24
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Silver Sage,

Cool Forum Stage Name ...

Vodka Martini´s ... I had forgotten ... Thank you for your reminder ...

Have a lovely August.
Ciao, Margi.
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Old 08-19-2012, 05:27 AM   #25
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Souvlaki, Buon Giorno, Good Morning,

Fried Olives ! Fabulous idea ... Definitely going to prepare your appetiser for an aperitif for Nathalia´s birthday on the 21st.

Thanks so much for your contribution ...

Have a wonderful day,
Ciao, Margi.
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Old 08-19-2012, 05:35 AM   #26
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Acerbi,

Wow Tagine ... I had posted a fish Tagine and a chicken one some time ago ... Yes, a good reminder ...

I too, love Niçoise olives, several types of Spanish and Italian olives, and my fave are Greek black Kalamata in Evoo. Dangerous hobby, I can eat a whole kilo !

There is a Spanish deep dark olive green olive, I adore, from the province of Jaén, Andalusia and the province of Ciudad Real, Castilla La Mancha; they are called Machadas in Spanish ... Machada more or less, means, crushed or broken ... They are distinct looking, in fact that they are oval, very very dark olive Army green, and look like they are slightly slit, or broken in half ... They are wonderful ...

Spain also produces a black olive which has a similiar texture to the Kalamata from Greece ...

I appreciate your post and shall read the link sent. Thanks so much.

Kind regards.
Margi.
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Old 08-19-2012, 05:37 AM   #27
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Thanks for all the feedback and contributions on Olives.

Have a lovely August.
Margi.
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Old 08-19-2012, 05:38 AM   #28
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Kylie,

Pizza topped with Olives ... Thanks for reminding me ...

An excellent way to enjoy the little morsels of divinity ...

Margi.
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Old 08-19-2012, 05:57 AM   #29
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Chief: Thank you for your suggestions & feedback

Just a note to thank you for your valuable contribution on Olives, the Mediterranean Morsels of Divinity ...

The reason I had started this Post, is that Nathalia, my younger daughter shall be celebrating her birthday on 21st, and she is an Olive Enthusiast ... So the meze, or tapas, shall all be olive focused ... and represent the Mediterranean countries, Greece, Italia, Spain and Provençal France.

Thanks again for your contribution.
Ciao, Margaux.
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Old 08-19-2012, 06:03 AM   #30
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Chief,

The Italian Raw Pork based Salami is : Sopressata in Italian ...

There is also a Mallorquin Designation of Origin, version of this pork cold cut deli meat, that is quite popular as a Tapa in Spain.


Thanks, for your contribution.

Have nice August.
Margi.
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