SC - Re: Candied Peel Question

[Elaine Koogler]

I decided to make a mushroom salad for our family get-together tomorrow.
Two of the ingredients were green and black olives. I decided to use a
jar of mixed Greek olives that I had bought recently for our demo (New
World/Old World game) and to buy soemthing else at the store. At the
store I settled on some olives that were mixed with peppers. I had seen
some standard, pitted green olives. I'm beginning to think that was what
I should have gotten. Because when I got home I realized both of the
jars of olives I had still had the seeds in them. 

I then proceeded to try to cut the olives off the seeds. Is there some
trick to this??? I gave up after only a dozen or two olives and ended up 
more with little chunks of olive rather than nice halves or the just
empty 
olives that I saw in the store. Surely you don't leave the seeds in for 
most dishes?

While the pitted green ones would solve the problem, the selection of
these is quite small compared to the large variety of the ones still
with the seed.

And yes, olives are quite new to me. I've generally avoided eating them 
up til now, but I've decided they might be nice in a few dishes.
- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****