11/14 Time for silly motd confessional: I have been flirting with Kalamata
olives.
First, I hated olives. Later I would enjoy a very small bit of
tapenade on toast. Then I decided I would slowly nibble Kalamata
olives, but only 1 or 2 in a session. Now I devour them. OK, 'night.
\_ Same thing happened to me, but without the tapenade.
It's not hard to hate "California" olives (the black ones you get
on pizzas and everywhere). They're horrid.
\_ Where can I get some? Are they cheap? I've always hated
olives, I'm interested in the idea that some don't taste
like salted crap.
\_ Kalamata are ripe olives cured in red wine vinegar. The ones
with the pits in them have better texture. I've had nice ones
from the olive bins at Cheeseboard and Berkeley bowl.
\_ I like the pitted Kalamatas in olive oil in a bottle they have at
Trader Joe's. They're pretty cheap (~ $3, IIRC). The ones in
water are slightly more expensive and slightly "nicer" (fewer
ripped ones, etc), but the olive oil ones have a better mouth
feel. Mmm. Fat. --dbushong
\_ Kalamatas are often scored to allow the marinade to penetrate
better. |