[Sca-cooks] I hate olives...

[Philip & Susan Troy]

Also sprach jenne at fiedlerfamily.net:
>  > After olives were discussed on this list several times previously, I;ve
>>  been occasionally buying different types to try them. This is the first
>>  time I've seen "red" olives mentioned. It sounds like you are talking
>>  about olives that are actually red as opposed to black or green, rather
>>  than the red being what they are stuffed with, usually pimento pepper.
>>  So, more details on these red olives please. How are they processed and
>>  where are they from?
>
>I have no idea. I just know that these jars have a mixture of black and
>burgundy/purplish olives...

Those sound like wine-cured olives, such as some Kalamatas. I've also
seen ones that appear to be artificially colored, sort of terra-cotta
colored or brick-red (cochineal?), as part of a mixture of bright
green, black, and red Cerignolas. Very fesative, but the only ones in
the mixture that are worth eating are the green ones, so the mix
isn't worth the price.

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER