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The black ones or the green ones.

Black olives. Everybody knows that.

projectMalamute wrote:Black olives. Everybody knows that.

I don't!

There are specific culinary circumstances where black olives are mandatory. I adore both but on nearly every count (flavour, diversity, texture, marinate-ability, role in perfect Martini) I strongly prefer green.

Edit: taste test - currently in the fridge are some quite fancy 'Moorish' black olives, Kalamata olives marinated in cumin, corriander and cardamom. Also some very plump green olives, simply dressed with lemon and chopped parsley. I've just scoffed a few of each - the medicinal tang is fine and everything but it's green hands down.

sunlore wrote:

projectMalamute wrote:Black olives. Everybody knows that.

I don't!

racist

Green olives stuffed with jalapenos kinda rule too.

But I have to say black olives taste better in general.

I like the brininess of green.

I like 'em black too.

Both of 'em are good stuffed with bleu cheese and marinated in vodka.

I ain't choosin'.

There are no bad olives. I could live on olives and bread and be pretty happy. I have no preference between black and green. All good.

steve wrote:There are no bad olives. I could live on olives and bread and be pretty happy. I have no preference between black and green. All good.

I agree with this quote.

When I was a kid, I would eat black olives, the common canned variety available in the store, a can at a time.

Now, I have been known to eat a quarter to half pound of green cracked olives in one sitting. Not very often but occasionally.

Cream cheese stuffed black olives are a staple at my family's holiday dinners.

Green olives stuffed with pimento, garlic, jalapeno, or blue cheese are excellent.

Kalamata olives are wonderful as well.

If you want me to give up any type of olive you will have to pry my cold dead fingers from around the jar.

Green are the way to fly in martinis.

Black ones are good, too - obviously not in drinks.

Kalamatas & feta is godly.