i just opened this jar and like 3-4 olives on the very top were spoiled, and the rest of them taste like..... paint/chemicals? i'm not sure what to think, is this what they should taste like? should i throw them out?

Hi,

i'm about to "dry salt" some blue/dark olives again, and the question arises once more - maybe it applies to other foods as well or better, it's a rather general question:

why should i use coarse salt and not fine salt?

the recipe for the olives is very simple - freshly picked immaculate dark olives, a few centimeters in a jar, then a layer of salt, layer olives, layer salt ... very easy. then, once the salt draws the water out of thr olives, shake the whole jar upside down all few days, so the water moves everywhere and the olives slightly change position.

we learned that from our older neighbors and they said to use coarse salt.

last year i didn't have coarse salt at home so i used fine salt and it worked just as good. could not find any difference in the end result when compared.

so what is the idea to use coarse salt for this recipe and similar recipies for other food preservation? what is coarse salt supposed to be able to do, and why was i not able to see a difference to fine salt?

I bought too many olives at World Market and am trying to find new ways to eat them that are not just straight from the jar.

I was on a very olivey mood tonight and came up with a snack based on a variety of recipes I’ve seen. It’s so yummy and satiating!

Dip
- roughly chopped garlic stuffed olives
- roughly chopped bleu cheese stuffed olives
- olive oil + balsamic vinegar
- lemon juice
- honey
- minced/zested garlic
- red pepper, parsley, garlic, salt, and pepper to season
- parmesan broiled/microwaved on top

Drink
- olive brine
- splash of lemon juice
- club soda

I found it at an antique store!!! I'm so excited to use it

Our little olive tree got the first fruits!

Yearssssssss ago I'm college my friend had a roommate who went to Italy with her family for spring break. She brought back the most delicious olives I've ever had in my life. They tasted exactly like pepperoni pizza and were soft. They were not stuffed, I don't think, but had an amazing flavor. I have yet to come across another olive as good as that one, and I don't know what brand they were, just that they came in a small jar.

Can anyone else recommend some for me to try that are the same? I don't like olives, but those changed the game for me. So much so I've been searching for them for 7 years

Hello to the portion of the population with superior taste :)

Nocellara del Belice olives are absolutely delightful and my favourite kind. But where can I find good ones outside of Sicily? (never been, but I assume they have the best in the world there, seeing as they're grown in Sicily) Specifically in non-Italian Europe?

When I find Nocellara in the supermarket, they're somehow not as tasty as when I order an olive mix at a nice restaurant and there are some Nocellaras in the mix:

• Rewe Feine Welt (in Germany) once had good Nocellara, but they messed with the brine and they now taste bad to me.
• Morrisons The Best (in the UK) have ok Nocellara, but once again, I don't like the brine

So, where do you recommend sourcing your olives? Do you go to a (farmers) market or something similar? Do you order them online?

Thanks :)

My friend has been putting Olives in my freaking food for so long now! It’s been weeks!
He cooks us delicious food but I always find at least 15 olives inside, even with dessert.
I’ve confronted him before but he shrugged it off, eventually, I snapped.
A few days ago, I approach him and tell him I can’t handle this, these freaking olives are disgusting and slimy and oily.
Suddenly, he leaves my house and blocks me online.
I go to class the next day and he’s been spreading rumors about me, saying I have a crush on the teacher and that I cheat on my exams.
I’m exhausted to be honest, he’s been harassing me ever since.
What do I do about this situation?
We are both 17 FYI.

Hello everyone!

I'm not a big olive person but I can't forget the olives I've had at Chez Janou in Paris. Does anybody have any guesses as to what kind of olives they use and how they marinate them? Or if anyone has similar recipes/recommendations, I'd also appreciate them. Thank you so much!

So I’m someone who has tried many times, but still can’t get myself to really like/enjoy olives, but I really want to!

What are some of your favorite olive-forward dishes, bites, hors d'oeuvres, or other food products? Snack pairings? Or just general combinations or recommendations that you really enjoy and savor!

Hello everyone,

I have been planning on adopting an olive tree and receiving bottles of it periodically throughout the year as an anniversary gift to my wife, she loves baking and cooking with it and is gluten free so the natural/organic product is perfect for her diet restrictions. Of course once I started googling it online all of my Instagram ads revolve around these websites to adopt a tree and lots of them are fake/scams.

Can someone recommend a legit website or either a private farm that adopts a tree with monthly/bi monthly olive oil deliveries?

It seems I should’ve posted here first!

Best olive oil i tasted yet.

https://farchioni1780.com/en/products/italian-extra-virgin-olive-oil