larry_stewart
Master Chef
I came across the below recipe.
Basically a marinated olive dish.
Recipe calls of green olives.
Says any green olives will do, even jarred ones.
But under the notes, it states NOT to use canned ones.
Why not ?
I've never had canned green olives, only canned black ones, but I've seen them on the shelves.
Im just curious why the author of the recipe made it a point to avoid the canned green olives.
https://www.foodnetwork.com/recipes/food-network-kitchen/zeytoon-parvardeh-9968403
Basically a marinated olive dish.
Recipe calls of green olives.
Says any green olives will do, even jarred ones.
But under the notes, it states NOT to use canned ones.
Why not ?
I've never had canned green olives, only canned black ones, but I've seen them on the shelves.
Im just curious why the author of the recipe made it a point to avoid the canned green olives.
https://www.foodnetwork.com/recipes/food-network-kitchen/zeytoon-parvardeh-9968403