[Sca-cooks] I hate olives...

[johnna holloway]

I was thinking about the fact that certain
recipes call for certain types of olives. I have
recipes for chicken dishes that in some cases
call for black olives and in some recipes call for
green olives. Think about the range of olives oils
that available these days and then apply that idea
to olives. There is a very wide selction.
For a dessert table, you may want to
serve a dish of olives that look as though they
came out of a 16th century still life. There are a number
of factors, depending upon if you are buying gallons
or a quart or two, cost, availability, looks, taste,
fuss factor (pitting them at home) etc, ease of serving...

Johnna
---------->
> Johnna  Holloway asked and commented:
> What are you using them for?
> Are they going in a dish or are they
> being served in bowls on the tables?
>------------
"Harris Mark.S-rsve60" wrote:
> It makes a difference.
>> Why? Are you saying you want better ones when they are
> eaten directly? Or do you want ones that are processed
> differently for each of these uses?