Receta Black olives: like or dislike?

by Lydia (The Perfect Pantry)

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

I'm the kind of olive lover who loves to go into Middle Eastern markets and scoop out green and black and purple and stuffed olives from the briny barrels. Those olives are wonderful in appetizer plates, or marinated in spices and orange zest. However, when I want olives that don't detract from the rest of the meal, I reach for black olives in a can. They are mild, yet present, and not overwhelming. My son-in-law Nick won't eat them at all, though he will go through a bowl of kalamata olives in no time. My friend Bob won't eat any olives. I love them both, but I know they are missing out. Black olives find their way into salads, rice and pasta dishes, on top of nachos, and in all kinds of appetizers. Are you a black olive lover?

Black olives: like or dislike?

Last week: oatmeal. Who liked, and who disliked? Take a peek.

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