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What's Your Favorite Olive?

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31 replies to this topic

#1 weinoo

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Posted 01 November 2011 - 11:48 AM

So today I was snacking on some assorted olives, which I often do, seeing as how healthy they are :wink: . There were about 5 or 6 different olives in the batch; some sweet and fruity, some dry and funky - you get the picture.

I think I've decided that my favorite olive is the Cerignola - especially the green ones. Might be because they're huge, but probably more so because they're so damn tasty.

Do you have a favorite olive? And why?
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#2 Shelby

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Posted 01 November 2011 - 11:50 AM

Anything with a martini around it. :wink:

#3 weinoo

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Posted 01 November 2011 - 11:55 AM

Anything with a martini around it. :wink:


I like that too. Usually it's a "Spanish" olive, which by itself isn't that great.
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#4 Mjx

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Posted 01 November 2011 - 11:57 AM

My favourites are the ones I grew up with in Florence, but I have no idea of what they're called. They've very small, black olives, preserved in oil, with thin, firm flesh, smooth, not wrinkly skins, and not bitter, but a very full olive-y flavour. I have trouble even finding them in Florence, now, so I wonder whether they're a varietal that just isn't prolific or robust enough to be attractive from a contemporary business standpoint.

If anyone does know what these are called, I'd love to know.

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#5 weinoo

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Posted 01 November 2011 - 11:57 AM

Oh, and I wanted to add that I always rinse olives; sometimes I soak them. And then, if I have the time (and they're not going into a Martini), I'll marinate them in some olive oil, herbs, maybe a hint of orange rind, etc.
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#6 feedmec00kies

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Posted 01 November 2011 - 11:57 AM

Moroccan oil-cured, because I'm a salt fiend, and nicoise because I like the texture and flavor.
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#7 Kouign Aman

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Posted 01 November 2011 - 12:23 PM

The little green 'spanish' ones that are stuffed with anchovies.

Kalamatas chopped into things for little random zings of salt and richness.

Jumbo black ripe olives. Love that butter-like richness.
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#8 Chris Hennes

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Posted 01 November 2011 - 12:51 PM

I like Picholine.

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#9 annabelle

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Posted 01 November 2011 - 01:01 PM

I like Kalamatas.

#10 Beebs

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Posted 01 November 2011 - 01:21 PM

Kalamatas and Nicoise.

And blue cheese stuffed green olives.

#11 Hassouni

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Posted 01 November 2011 - 01:29 PM

No idea what they're called, but the olives that can be found all over Lebanon and in Lebanese stores, especially the slightly bitter, smallish green ones cured with what I think is thyme and some other things.

#12 Prawncrackers

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Posted 01 November 2011 - 01:32 PM

Big fat Spanish green Gordal olives, marinated with garlic and toasted almonds.

#13 Will

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Posted 01 November 2011 - 02:49 PM

I like castelvetranos quite a bit.

#14 andiesenji

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Posted 01 November 2011 - 04:13 PM

There is no way I could choose just one. I like them all, impossible to pick a favorite.
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#15 Katie Meadow

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Posted 01 November 2011 - 04:29 PM

Love castelvetranos (also sold as nocellara del belice). Also crazy about the green cerignolas--when they are crunchy, and taste fresh and a little chlorinated, like a clean swimming pool. When they are soft I don't find them so appealing.

#16 Chris Hennes

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Posted 01 November 2011 - 04:34 PM

When they are soft I don't find them so appealing.

I find that's true of most, if not all, olives.

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#17 Hassouni

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Posted 01 November 2011 - 05:02 PM

That's what's nice about the Lebanese ones, they're VERY firm

#18 lesliec

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Posted 01 November 2011 - 05:21 PM


Spanish Arbequiñas. Tiny green things - they make the most wonderful mellow, fruity oil.

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#19 runwestierun

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Posted 01 November 2011 - 10:07 PM

Nicoise.

Noice!

#20 threestars

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Posted 02 November 2011 - 12:01 AM

Big fat Spanish green Gordal olives, marinated with garlic and toasted almonds.


That sounds great! :)

#21 weinoo

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Posted 02 November 2011 - 06:08 AM

Does anyone else soak olives before eating them?
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#22 Panaderia Canadiense

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Posted 02 November 2011 - 06:30 AM

Whether I soak depends on the olives, for me. For the types that have a lot of salt in the cure, absolutely.

My personal favourites at the moment are the tiny, firm black olives that are produced locally from the trees around the Cathedral, cured with a minimum of salt and with mixed herbs and allspices. They're fabulous.

In terms of olives that y'all will recognize, Kalamatas, hands down.
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#23 ellevan

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Posted 02 November 2011 - 06:49 AM

So today I was snacking on some assorted olives, which I often do, seeing as how healthy they are :wink: . There were about 5 or 6 different olives in the batch; some sweet and fruity, some dry and funky - you get the picture.

I think I've decided that my favorite olive is the Cerignola - especially the green ones. Might be because they're huge, but probably more so because they're so damn tasty.

Do you have a favorite olive? And why?



Are these the bright green ones that also come in a red variety? If so these are my favorite as well. My MIL always brings me some back from her hometown Naples. Great now I'm craving them!

#24 SylviaLovegren

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Posted 02 November 2011 - 06:51 AM

For big black olives I love Alfonsos. For green olives the small Lebanese have a buttery richness that I adore. Nicoise are also good. Kalamata are a nice "safe" olive -- almost everyone has them and even the jarred ones are good. When we lived in NJ we made a bi-weekly trek to Nouris, a Lebanese market in Paterson, that has a huge array of olives in giant tubs that can be sampled before buying. Big green, little green, cracked green, huge fat black ones, little wrinkled black ones, medium purple ones. I miss that! Haven't found anything quite comparable yet in Toronto, although there are good Greek olives aplenty. Still haven't found any Alfonsos tho.

#25 JAZ

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Posted 02 November 2011 - 08:18 AM

The first olives I had that weren't just the generic "black" and "Spanish (aka stuffed green) were Graber olives. I haven't had them in years, and I have no idea if they would still be as good now as they were then, but I remember them as being irresistible.

Now, I like almost any olives -- I'm not a huge fan of the little salt-cured black ones (whatever they're called), but that's about the only kind I've tasted that I didn't like.

#26 Country

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Posted 02 November 2011 - 08:32 AM

.... When we lived in NJ we made a bi-weekly trek to Nouris, a Lebanese market in Paterson, that has a huge array of olives in giant tubs that can be sampled before buying. Big green, little green, cracked green, huge fat black ones, little wrinkled black ones, medium purple ones. I miss that!


That sounds ideal! I'd miss it too.

#27 andiesenji

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Posted 02 November 2011 - 10:34 AM

The first olives I had that weren't just the generic "black" and "Spanish (aka stuffed green) were Graber olives. I haven't had them in years, and I have no idea if they would still be as good now as they were then, but I remember them as being irresistible.

Now, I like almost any olives -- I'm not a huge fan of the little salt-cured black ones (whatever they're called), but that's about the only kind I've tasted that I didn't like.



Graber olives are still available and as good as ever. I order them direct from Graber as shipping is free and none of my local markets carry them.
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#28 weinoo

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Posted 02 November 2011 - 12:40 PM


So today I was snacking on some assorted olives, which I often do, seeing as how healthy they are :wink: . There were about 5 or 6 different olives in the batch; some sweet and fruity, some dry and funky - you get the picture.

I think I've decided that my favorite olive is the Cerignola - especially the green ones. Might be because they're huge, but probably more so because they're so damn tasty.

Do you have a favorite olive? And why?

Are these the bright green ones that also come in a red variety? If so these are my favorite as well. My MIL always brings me some back from her hometown Naples. Great now I'm craving them.

Yes. They come in red, black and green, I think depending on their ripeness.
Mitch Weinstein aka "weinoo"
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#29 cdh

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Posted 02 November 2011 - 03:15 PM

I love the Castelvetranos and the Morrocan oil cured blacks.
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#30 Ashen

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Posted 03 November 2011 - 02:03 AM

I havn't tried many olives I didn't like, but my favourites right now are nicoise. I also enjoy some of the different stuffed green olive options.. anchovy, blue cheese, garlic, jalapeno, habanero. That almost made me drool a bit, I will have to hit vincenzo's this weekend and stock up..
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