Olives

Blinky the Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives.  Okay.  Then garlic-stuffed olives.
Mmmmm......better yet.  Next, jalapeño-stuffed olives.  Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives.  DING!  DING! DING!  We
have a winner.  A burst of delicious fishy goodness!  Garlic places a
strong second.  But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening.  🙂

Wow, another true blue oral sex maven! 🙂

Blinky the Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html

Are they really salty?

In article <[email hidden]>,

Blinky the Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

For Christmas I got my daughter four jars of habanero stuffed olives.
She really likes them. I didn't try one.

Dan Abel said:

In article <[email hidden]>, Blinky the

Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING!
We have a winner. A burst of delicious fishy goodness! Garlic
places a strong second. But it's the anchovy ones that I'm gonna
have to work at not eating up in one evening. 🙂

For Christmas I got my daughter four jars of habanero stuffed olives.
She really likes them. I didn't try one.

Not *one*? Not a spicy food fan? (Hey, you could just hate olives. <g)

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article <[email hidden]>,

Blinky the Shark said:

Dan Abel said:

In article <[email hidden]>, Blinky the

Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING!
We have a winner. A burst of delicious fishy goodness! Garlic
places a strong second. But it's the anchovy ones that I'm gonna
have to work at not eating up in one evening. 🙂

For Christmas I got my daughter four jars of habanero stuffed olives.
She really likes them. I didn't try one.

Not *one*? Not a spicy food fan? (Hey, you could just hate olives. <g)

I'm a spicy food fan, and I love olives, but habaneros are just more
than I am willing to take on. My kids have made a few things with
habaneros, and they've been fine, but there wasn't much habanero in them.

In article <[email hidden]>,

Blinky the Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

SALT FIX!!!

Sorry babe, but <gag>!

;-p

Try stuffing some with a mild white cheese...

I do confess tho' to using sliced olives in tuna fish salad. Fish and
olives are compatible...

I'm just not an anchovy fan! Too salty!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Blinky the Shark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

TammyM

TammyM said:

"Blinky the Shark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

TammyM

On an olive bar near here, there are green olives with lemon
pieces and minced garlic. Yum! So I can imagine those are
great too.

Now I am reminded that I want to find gorgonzola-stuffed olives.

--
Jean B.

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

SALT FIX!!!

It's a little salty, yeah. But these are tiny quantities, as they're
small olives. 🙂

Quoted message said:

Sorry babe, but <gag>!

;-p

Try stuffing some with a mild white cheese...

I don't stuff. I buy stuffed. 🙂

Quoted message said:

I do confess tho' to using sliced olives in tuna fish salad. Fish and
olives are compatible...

I use them in TFS, too. And finely chopped carrots, too.

Quoted message said:

I'm just not an anchovy fan! Too salty!!!

Perhaps I have some sailors in my forebears. Uh...foresharks.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

TammyM said:

"Blinky the Shark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

I've not seen those. I have to say, I don't see the connection (as I
don't with almond-stuffed, but they're okay) -- but I'll keep an eye out
for them. Thanks.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

TammyM said:

"Blinky the Shark" <[email hidden]> wrote in messagenews:[email hidden]...

Quoted message said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Quoted message said:

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

TammyM

I'm going to have to keep my eye out for those- thanks for the tip!

In article <[email hidden]>,

Jean B. said:

Now I am reminded that I want to find gorgonzola-stuffed olives.

It's not hard to stuff your own.

Quoted message said:

Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

TammyM

Hmmm...this makes me wonder how would some nice green olives taste
mixed in with my preserved lemons for a bit?

I think I will pour out some of the lemon juice into a separate
container and just throw in some olives. What else could I mix in?

-Tracy

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

I do confess tho' to using sliced olives in tuna fish salad. Fish and
olives are compatible...

I use them in TFS, too. And finely chopped carrots, too.

Minced celery here, and dill relish.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On 15 Jun 2007 02:06:34 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening. 🙂

what brand?

your pal,
blake

Blinky the Foreskin said:

Perhaps I have some sailors in my forebears.  Uh...foresharks.

You sure ain't any kind of sharkskin... you're obviously a foreskin.

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

I do confess tho' to using sliced olives in tuna fish salad. Fish and
olives are compatible...

I use them in TFS, too. And finely chopped carrots, too.

Minced celery here, and dill relish.

I've used both, myself. I don't usually have celery on hand, but nearly
always have relish and normally use it in my TFS. Usually my mix is
mayo, horseradish mustard, chopped union, finely chopped carrot if I
have any, and relish and/or chopped olives, and black pepper.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

blake murphy said:

On 15 Jun 2007 02:06:34 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work
at not eating up in one evening. 🙂

what brand?

These are Reese.

Lesse what else they do.

<clickety>

Here's a couple pages' worth:

http://www.c-els.com/sfCatalog.asp?sn=E080420030200057&pchid=63253

Wow -- these guys (and probably all the other olive vendors online)
have 10-oz jars for $3.08US apiece. I paid $3.09 for the 3-oz jar at my
usual non-upscale chain grocery. Shipping on a few jars wouldn't offset
that much price difference.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark said:

Today I picked up some anchovy-stuffed olives. DING! DING! DING!

Yep. I discovered these about 10 years ago and they account for
95% of the green olives I buy. Always buy the imported ones -
there's a couple American-made ones out of California that are
just nasty. Italy makes the best ones, then Spain.

-sw