1 hour ago, Smithy said:I wish to correct myself. I said:
I was wrong. I don't know what the bright green but mild olives were that I was thinking of, but the Mazetta Pitted Italian Castevetrano olives that I bought yesterday taste very much like Spanish olives, or Queen olives. I like them, but they aren't what I expected and I don't wish to mislead anyone. Since @Shelby agreed with me, I wonder whether there are different treatments and flavor profiles?
My batch of LGD is sitting and, I hope, mellowing, as I type. It has a bit more bite than I expected. Perhaps because of the HUGE double shallot I used.
I don't think they taste like Spanish olives at all. Isn't it funny how different people taste things differently? I'm not saying you couldn't use the Spanish ones, but I think it make it taste way more olivey.
edited to say: yes, I agree most any olive would work...just would change the taste a bit from the original. Maybe I'm just in love with this brand new olive that I've never tasted until now lol.
