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Why are pimentos not put in black olives?
Did you see our reply to your initial comment about the green olives? Just wanted to check :)
As for black olives, they don’t come with pimentos because it’s not as pretty of a color combo, and the black olive taste is not as compatible with pimento. Though if you wanted to stuff some pimentos in black olives and taste them, it’s possible you’d like it a lot. Maybe give it a try!
Question: Why are pimentos only put in green olives?
I just used pimento-stuff olives in a lentil picadilo last night! It’s not the same without it.
Here’s a neat article explaining the background of pimento-stuffed olives.
Did you know in Spain they prefer anchovy-stuffed olives if they’re stuffed at all? But in any case, I think the color pops more in green olives. That and they have a slightly sharper, less earthy taste than black olives. So it’s a better flavor match, too.
Back to picadillo, our own Marta Rivera adds pimento-stuffed olives to the picadillo she makes in her Puerto Rican pastelon recipe. Check it out!
Oxygenated green olives to turn them black are not really ripe despite the label on the can. It is an over simplification to try to just define green vs black olives. Tree ripened olives, like any fruit create a completely different flavor as well as the variety of curing methods and storage before consumption. Anyone who has not tasted the wide variety of olives offered in Italian, Greek, Spanish and Middle Eastern markets hasn’t a clue of what the vast majority of world cuisines have come to appreciate about olives since ancient times.
The difference is how your completed dish looks. The green or black accents the rest of the platters presentation. Great information, Thank You.
I love both the canned black and green olives! The green I consider a treat because they cost at least twice as much. Any idea why?
Hi, Noreen! No, I don’t know why! Perhaps I’ll have to research a follow-up post…
LOVED this info! Thank You!
Can’t wait to show off my newly acquired knowledge!
Very Informative! Who knew.
I would like to know why black olives are packed in metal cans and green olives are packed in glass jars!
Hi, William! My understanding is that it’s just a packaging preference — no real difference! All the California ripe olives that I’ve encountered (green or black) are in metal cans.
Hi William, California Ripe Olives are packed in a brine solution which works well in cans. My guess regarding the green olives packed in jars is that they are in more of an acidic solution, especially those with pimentos, which lends itself better to glass than metal. Don’t quote me on that though, it’s just a guess.
All those ideas and no Martini?
• 3 ounces gin, 3:1
• 1 ounce dry vermouth, (recommended: Vya Extra dry)
• 2 dashes orange bitters, (recommended: Regans’ Orange Bitters No. 6)
• ice, use filtered water, it’s part of the drink
• 1 or 3 olives, an odd number is traditional, as is green
1. Chill a coupe or Nick and Nora glass in the freezer. Use a cocktail glass as a last resort.
2. Add ice to a mix glass.
Measure 1 ounce of dry vermouth and 1 ounce of gin into a 2 ounce measure. Add 2 dashes of orange bitters. Pour into mix glass. Add 2 more ounces of gin to wash down and mix everything off the ice. Stir with a bar spoon 40 rounds. Strain into the Nick and Nora glass. Skewer the olive(s) are a pick and drop it in.
A Martini is a gin drink. Keep the barbarians at the gate. Substitute vodka for gin for an alternative, also wonderful drink, originally called a Kangaroo Kicker, or just a Kangaroo. Now, the preferred nomenclature is a Vodkatini.
Ha! Great point. Thank you for the recipe!
I had no idea how they were made. Thanks for the article. I love both kinds of olives, but I must use the Spanish green olives stuffed with pimento as it is entirely different tasting. Also it comes in a glass jar. I use the black olives in my potato salad, but the green olives in my macaroni salad. I keep cans of the black olives for so many things. I went to a Mexican restaurant the other day with my brother and his lady friend and ordered a tostada . They listed the ingredients but didn’t include olives so I asked for them extra and the dish was perfect.
I use them in my hamburger goulash, in my Manhattan Clam Chowder, in salads, soups, appetizers and just to eat. So good for you.