Olives

merryb said:

Are they really salty?

Not any more than a normal green olives. Some brands are very
mild and almost creamy. The anchovy sees to take away some of
the astringency often found in cured olives.

-sw

Dan Abel said:

It's not hard to stuff your own.

And remember CSN&Y's advice...

If you can't be with the one you love
Stuff the one you're with

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blake murphy said:

what brand?

Roland imports a pretty good version. These are from Spain.
There's another one from Italy that's even better, but I can't
recall the name and can't find them on the web.

I have a can sitting here right now:
http://tinypic.com/fullsize.php?pic=4osin89

You can find these at all Cost Plus World Markets for about $1.55
or so. If you have an Italian deli, check there.

-sw

Blinky the Shark said:

blake murphy wrote:

=

Quoted message said:

Quoted message said:

what brand?

These are Reese.

Not that Reese and Roland repackage and import the same Spanish
olives. They're identical olives.

Same goes for many of the Reese/Roland products - they all come
from the same place, just repackaged.

-sw

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

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. 🙂

Those are my favourites too, but the only ones I've seen are quite
small. I also like the (more expensive) Queen olives - big green
olives stuffed with a clove of garlic (mouth watering).

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

bob said:

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

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. 🙂

Those are my favourites too, but the only ones I've seen are quite
small. I also like the (more expensive) Queen olives - big green
olives stuffed with a clove of garlic (mouth watering).

Yes, mine were small, as well. Then again, they're pretty strong, and I
think it's possible that with that variant (anchovy) small is better.

While I was posting this afternoon (on other topics) I managed to nibble
my way through what was left (not much, in either case) of a jar of
anchovy-stuffed and a jar of garlic-stuffed. 🙂 The garlic-stuffed
were, indeed larger. I happened to have taken and uploaded a shot of a
couple of them yesterday for a discussion in another group, so here's
what they were like:

http://blinkynet.net/stuff/olive_gar.jpg

Probably the kind you mentioned.

--
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Killing all posts from Google Groups
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On 16 Jun 2007 02:26:38 GMT, Blinky the Shark <[email hidden]>
magnanimously proffered:

Quoted message said:

bob wrote:

Quoted message said:

Quoted message said:

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. 🙂

Those are my favourites too, but the only ones I've seen are quite
small. I also like the (more expensive) Queen olives - big green
olives stuffed with a clove of garlic (mouth watering).

Yes, mine were small, as well. Then again, they're pretty strong, and I
think it's possible that with that variant (anchovy) small is better.

While I was posting this afternoon (on other topics) I managed to nibble
my way through what was left (not much, in either case) of a jar of
anchovy-stuffed and a jar of garlic-stuffed. 🙂 The garlic-stuffed
were, indeed larger. I happened to have taken and uploaded a shot of a
couple of them yesterday for a discussion in another group, so here's
what they were like:

http://blinkynet.net/stuff/olive_gar.jpg

Probably the kind you mentioned.

Those look good enough to eat. Yup. They looks like the ones. They're
called "Queen Olives" in New Zealand. Why is question that could
produce some interesting answers ...

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Steve Wertz said:

merryb said:

Are they really salty?

Not any more than a normal green olives. Some brands are very
mild and almost creamy. The anchovy sees to take away some of
the astringency often found in cured olives.

-sw

Can you buy half-cured olives for making olive specialties?

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

Blinky the Shark said:

Omelet said:

In article <[email hidden]>,

Blinky the Shark 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.

Might be fun to start a TFS thread and check out other recipes.
Mine is simple. Well drained water pack Chicken of the Sea tuna, some
salt free lemon pepper, dill relish, sliced or chopped black olives,
minced celery and some Mayo.

That's it.

I'll roll that up in lettuce leaves or scoop it with more celery.
--
Peace, Om

Remove _ to validate e-mails.

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

In article <[email hidden]>,

Steve Wertz said:

merryb said:

Are they really salty?

Not any more than a normal green olives. Some brands are very
mild and almost creamy. The anchovy sees to take away some of
the astringency often found in cured olives.

-sw

I like to buy the pimento stuffed green salad olives. I dump the brine
and re-fill the jar with purified water and let soak overnight. I then
dump THAT water and do it again.

After that, they are edible. ;-)

But, they are not "gourmet" olives, just the ones you can get in jars at
the grossery store.

I love green olives but often find them to be unbearably salty. Treating
them takes care of it and then I can enjoy them! I eat more canned black
ones tho'.
--
Peace, Om

Remove _ to validate e-mails.

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

In article <[email hidden]>,

Omelet said:

I like to buy the pimento stuffed green salad olives.

Take a handful and chop coarsely. Mix with canned tuna, chopped onion,
chopped hard boiled eggs, celery and mayo to make the filling for TFS
(tuna fish sandwiches).

On 16 Jun 2007 00:31:45 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

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.

i'll check 'em out next time i go to the store hungry.

your pal,
blake

In article
<[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Omelet said:

I like to buy the pimento stuffed green salad olives.

Take a handful and chop coarsely.

I've done that to make cheese log coatings but have always used black
olives for TFS. I'm willing to try that tho'. I use a pastry chopper to
chop up olives.

Quoted message said:

Mix with canned tuna, chopped onion,

It'd HAVE to be green onions! I just cannot tolerate raw regular ones.
:-(

Quoted message said:

chopped hard boiled eggs,

Now that is a new one! Mixing HB eggs and tuna?
I've made egg salad and tuna salad but never considered combining them!

Quoted message said:

celery and mayo to make the filling for TFS
(tuna fish sandwiches).

You forgot the dill relish.<G>
--
Peace, Om

Remove _ to validate e-mails.

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

Omelet said:

In article <[email hidden]>, Blinky the

Shark said:

Omelet said:

In article <[email hidden]>, Blinky
the Shark <[email hidden]> wrote:

> > 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.

Might be fun to start a TFS thread and check out other recipes. Mine
is simple. Well drained water pack Chicken of the Sea tuna, some salt
free lemon pepper, dill relish, sliced or chopped black olives, minced
celery and some Mayo.

<appropriately eating an omelet[1] as I respond to you> 🙂

I'm not into kitchen gadgets. But I did break down and buy one of those
little three-buck plastic tuna can squeezer disks last week. And
y'know, it really does work better than just pressing in the can top. I
think it's safer, too, which is one reason I bought it. I squeeze hard,
and I've seen a top buckle, exposing the sharp edges.

[1] Made in a butter with a little sesame oil; consisting of lots of
shrimp, a bit of onion, a hint of Sri Racha hot sauce and some black
pepper. I was temped to use some avocado, but I only have one, and
that's got guacamole written all over it. 🙂

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

blake murphy said:

On 16 Jun 2007 00:31:45 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy said:

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

>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.

i'll check 'em out next time i go to the store hungry.

They're not for everybody. But if you do try them, report back. 🙂

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

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

merryb said:

Are they really salty?

Not any more than a normal green olives. Some brands are very
mild and almost creamy. The anchovy sees to take away some of
the astringency often found in cured olives.

-sw

I like to buy the pimento stuffed green salad olives. I dump the brine
and re-fill the jar with purified water and let soak overnight. I then
dump THAT water and do it again.

After that, they are edible. ;-)

Interesting. I've not heard of that.

I agree that something about the anchovies seems to mellow the olive's
taste, and I like that. (Or else they happen to be "mild" olives in the
first place. I should know more when I try another brand.)

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

Omelet said:

In article
<[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Omelet said:

I like to buy the pimento stuffed green salad olives.

Take a handful and chop coarsely.

I've done that to make cheese log coatings but have always used black
olives for TFS. I'm willing to try that tho'. I use a pastry chopper to
chop up olives.

I've never used black olives in TFS. I'll have to try that, now.

Quoted message said:

Now that is a new one! Mixing HB eggs and tuna?
I've made egg salad and tuna salad but never considered combining them!

Ditto.

I do confess to this quickie: tossing a can of tuna into a pound of
macaroni salad.

--
Blinky RLU 297263
Killing all posts from Google Groups
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Omelet said:

Might be fun to start a TFS thread and check out other recipes.

I'm gonna make up a survey on TFS ingredients. Perhaps we can get more
datapoints by reaching people not in this thread and by reaching
lurkers.

I'll include everything I can remember from this thread (and what I may
have read elsewhere). I'm not gonna *research* it; it's Saturday and
I'm punched out. 😉

--
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:

Quoted message said:

Might be fun to start a TFS thread and check out other recipes. Mine
is simple. Well drained water pack Chicken of the Sea tuna, some salt
free lemon pepper, dill relish, sliced or chopped black olives, minced
celery and some Mayo.

<appropriately eating an omelet[1] as I respond to you> 🙂

I'm not into kitchen gadgets. But I did break down and buy one of those
little three-buck plastic tuna can squeezer disks last week. And
y'know, it really does work better than just pressing in the can top. I
think it's safer, too, which is one reason I bought it. I squeeze hard,
and I've seen a top buckle, exposing the sharp edges.

I hope you squeeze that can juice into a plate for the kitties!
Mine all go nuts when I open up a can of tuna.

The plate of juice pacifies them whilst I make my lunch.

Quoted message said:

[1] Made in a butter with a little sesame oil; consisting of lots of
shrimp, a bit of onion, a hint of Sri Racha hot sauce and some black
pepper. I was temped to use some avocado, but I only have one, and
that's got guacamole written all over it. 🙂

Ok, I keep seeing that sauce pop up from time to time.
WTF is "Sri Racha" and why do I want to eat it?

If it's hot, no thanks.
Dad brought home Jalapeno corn chips yesterday! I ate about 20 of them
and they were sooooo good, but I sure paid for them last night!

They hurt like hell on the exit route if you know what I mean. <G>

Quoted message said:

Blinky

Be careful.

Life is like a bowl of Jalapenos.
What you do today might burn your ass tomorrow...
--
Peace, Om

Remove _ to validate e-mails.

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

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

I like to buy the pimento stuffed green salad olives. I dump the brine
and re-fill the jar with purified water and let soak overnight. I then
dump THAT water and do it again.

After that, they are edible. ;-)

Interesting. I've not heard of that.

Mom taught me that simple trick.
Water soaking them simply rinses/soaks out a lot of the salt.

Quoted message said:

I agree that something about the anchovies seems to mellow the olive's
taste, and I like that. (Or else they happen to be "mild" olives in the
first place. I should know more when I try another brand.)

--
Blinky

Y'all are tempting me!
--
Peace, Om

Remove _ to validate e-mails.

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