tmidgett wrote:here is a fine suite of toppings for a pizza:

sausage
garlic
green olives

Yaay!
The speaking of the green olive on the pizza. Me and brew, we order the green olive pizza for lunches, these way:

green olive
garlic
slice tomato

My favorite.

I love green olives. Good on pizza, yes.

However, in a moment of misguided inspiration, a friend and I once ordered an anchovy and green olive pizza.

It was too salty. We called it the Lot's Wife Special.

I like green olives more than black.

Black olives better for cooking maybe, green better for snacks.

NOT CRAP.

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I actually think my aversion to olives stems from the time that, as a child, a nefarious Chuck E. Cheese snuck (black) olives into an otherwise perfectly good pepperoni pizza. Now I cannot stand them in any incarnation, unless they are really well disguised.

I get extremely upset when sub shops chop them up into their veggie subs, in order to bulk them up. So gross.

I like olives in any form, but I especially like green olives on pizza. One of my father's favorite dishes is homemade pizza (homemade crust and sauce) with venison burger cooked down with onions, garlic, and jalapenos, topped with green olives, banana peppers, and a mixture of mozzarella and cheddar cheese. Damn good!

Brett Eugene Ralph wrote:I like olives in any form, but I especially like green olives on pizza. One of my father's favorite dishes is homemade pizza (homemade crust and sauce) with venison burger cooked down with onions, garlic, and jalapenos, topped with green olives, banana peppers, and a mixture of mozzarella and cheddar cheese. Damn good!

yes, it's true. on pizza, they are the shit. but superking is right that they must be paired up with not-incredibly-salty ingredients.

another TOP use for green olives is in muffaletta spread. insert bawdy comment here. the muffalettas at central grocery in n.o. will make green olive believers out of even the most stubborn green olive skeptic.