Ol Ives matter you say?
Is that Burl's brother?
I think you are on to something here. European, 500 degree mid century oven, cooked, greasy. Those poor passengers on the SS St. Louis. RIP. How's that for a demonstration of absurdity?
- black olives are cooked on top of some greasy pizza pie in a 500 degree mid century oven made by a European illegal alien names "Stash" serving some zit faced teenagers who stiff him on the tip!!!
Black ones are small and salty. Green ones are much bigger, both length and girth. Some, if you squeeze them, white cheesy stuff comes out.I've had black, now I can't go back.
My wife grew up with those, mom was born in Greece, her dad's parents were.Greek olives. Kalamata olives preferred.
We do that and spread it on tortillas. Make layers and cut into wedges as an appetizer. Do the same with pickled jalapenosMy bff will chop up green olives and mix them into cream cheese. Then she will take that mixture and spread on celery stalks to serve as a party appetizer or just for snacking. Easy-peasy.
That's been a staple in my family at Thanksgiving since the 1960s at least.My bff will chop up green olives and mix them into cream cheese. Then she will take that mixture and spread on celery stalks to serve as a party appetizer or just for snacking. Easy-peasy.
That's been a staple in my family at Thanksgiving
My grandmother topped potato salad with sliced eggs and green olives.
I love eggs in my potato salad. My mother always refused to put eggs into the potato salad when we had deviled eggs in addition to the salad. Big Easter fight every year!!!
There are Jumbo Black Olives available.Black ones are small and salty. Green ones are much bigger, both length and girth. Some, if you squeeze them, white cheesy stuff comes out.