Tapenade and bread

Damn. I'm goin' with the green on this one.

Olives might be the perfect food. They have it all - flavor, versatility, health benefits, a bajillion varieties . . . I could go on and on. Never in the history of food has so much been gotten out of such a small package. To choose between green and black is like choosing between a Bentley and a Rolls Royce. I eat olives every day.

Favorite green: just about any Sicilian or Greek marinade
Favorite black: Oil-cured Moroccan

EDIT: On a pizza, green. Must be paired with other marinated veggies on a pizza. I like artichoke when availible, or hot gardiniera.

If I get another salad with hidden olives that have tooth-snapping pits, I'm gonna have a bloody chef on my hands.

Black ones, especially the Italian or Moroccan Oil Cured ones, followed by the equidistantly close Greek Black olives, and Alphonsos. That being said, there really isn't a bad olive, black or green unless it's the canned California black variety.

man, now i want some olive and onion pizza and an olive and onion martini.

There are few things better than a pizza with pepperoni and black olives on it.

skatingbasser wrote:There are few things better than a pizza with pepperoni and black olives on it.

one of those things, a pizza with olives and without pepperoni. pepperoni's gross.

The brined, jumbo Gordal olives (green) I had in Aragon, Northern Spain were the best I have had. Really firm and meaty, although quite mild. I could eat these all day.

Black.

I've eaten them straight out of the can numerous times, as a snack.

Green olives aren't too shabby either.