Why do you never get stuffed black olives?!
I've been to continental markets, farmers markets & delis, but the only stuffed olives I can find are green, but I only like black olives! So why do they not stuff black ones!?Www@FoodAQ@Com
Answers:
They are too soft!.
When black olives are picked, they are pretty close to the same toughness as when you eat them!. But green olives feel more ike nuts!.
Which means it's easier to cram something into a green olive without totally smushing it in the process!. We could, with modern technology, stuff a black olive, but now it's traditional to leave them hollow!.Www@FoodAQ@Com
When black olives are picked, they are pretty close to the same toughness as when you eat them!. But green olives feel more ike nuts!.
Which means it's easier to cram something into a green olive without totally smushing it in the process!. We could, with modern technology, stuff a black olive, but now it's traditional to leave them hollow!.Www@FoodAQ@Com
Green olives are about 100 times more popular then black( keep in mind that I also love canned black olives)!.
In our olive bar there are 20 green varieties vs- 4 black varieties!.
Secondly, garlic stuffed, pimento stuffed,almond stuffed etc etc taste better with green olive!.
Black olives in a can are also cured with lye and considered cheap( cheap process)!.
Most green olives go the long route( salt curing) which takes much longer and classifies them as "gourmet quality!.
Because of their popularity and price difference,green is the
to go with stuffed!.
The most popular black olive( Kalamata) is to small to stuff and would be a little to strong!.
Alphonsos are large but way to strong!.
Oil cured are small, wrinkled and not stuffable!. plus they'd taste awful except with garlic and herbs!.Www@FoodAQ@Com
In our olive bar there are 20 green varieties vs- 4 black varieties!.
Secondly, garlic stuffed, pimento stuffed,almond stuffed etc etc taste better with green olive!.
Black olives in a can are also cured with lye and considered cheap( cheap process)!.
Most green olives go the long route( salt curing) which takes much longer and classifies them as "gourmet quality!.
Because of their popularity and price difference,green is the
to go with stuffed!.
The most popular black olive( Kalamata) is to small to stuff and would be a little to strong!.
Alphonsos are large but way to strong!.
Oil cured are small, wrinkled and not stuffable!. plus they'd taste awful except with garlic and herbs!.Www@FoodAQ@Com
Olive types
The only difference between green olives and black olives is ripeness!. Unripe olives are green and fully ripe olives are black!. Olives are cured or pickled before consumption, using various methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured!. Green olives must be soaked in a lye solution before brining, whereas ripe black olives can proceed straight to brining!. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become!. Green olives are usually pitted, and often stuffed with various fillings, including pimientos, almonds, anchovies, jalapénos, onions or capers!. Black olives are graded into sizes labeled as small (3!.2 to 3!.3 grams each), medium, large, extra large, jumbo, colossal, and supercolossal (14!.2 to 16!.2 grams)!. Black olives contain more oil than green!. Unopened olives can be stored at room temperature up to two years!. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening!.Www@FoodAQ@Com
The only difference between green olives and black olives is ripeness!. Unripe olives are green and fully ripe olives are black!. Olives are cured or pickled before consumption, using various methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured!. Green olives must be soaked in a lye solution before brining, whereas ripe black olives can proceed straight to brining!. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become!. Green olives are usually pitted, and often stuffed with various fillings, including pimientos, almonds, anchovies, jalapénos, onions or capers!. Black olives are graded into sizes labeled as small (3!.2 to 3!.3 grams each), medium, large, extra large, jumbo, colossal, and supercolossal (14!.2 to 16!.2 grams)!. Black olives contain more oil than green!. Unopened olives can be stored at room temperature up to two years!. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening!.Www@FoodAQ@Com
I love black olives!. I was one of those kids who put an olive on each of my fingers and then ate them!. I stuff black olives with that horrible canned squeeze cheese!. also, you can soften cream cheese, and put it in a baggie!. Cut off a small piece from the bottom edge of the bag, and squeeze that into the olive!. Yum!. You can pop a little piece of roasted red pepper in there, too!.Www@FoodAQ@Com
I read this!.!. and HAD to respond with a joke!.!.!. 'because there already too many stuffed black ones out there!.!.!. packed'
lolWww@FoodAQ@Com
lolWww@FoodAQ@Com
You have found a business opportunity, my friend!. Now go stuff some black olives!Www@FoodAQ@Com
they do stuff black olives but seems people prefer green ones!.!.!. you can find them at an Italian market!.!.!.Www@FoodAQ@Com
I can't think of anything that would be good in a black olive!.Www@FoodAQ@Com
Black Olives don't swing that way!.!.!.Www@FoodAQ@Com