So far, I don't really care for these things. I'm about a quarter way into the jar though.
Is there something I can serve these with or on, so they taste a little less bitter?
cum
Chop em up with ground beef and fry em in a burger.
Honestly olives are one of those fruits that have a huge difference between shit tier mass produced ones and high tier artisan ones. Try to shelll out some extra dosh next time if you decide to give em another chance
>>7552734
What he said.
I personally can eat them raw. You might want to try something to counter the saltiness. Either that or go full salty. Like with anchovies.
Stuffed olives are good on lots of things. Pizza, sandwiches, in pimento cheese spread, salads, burgers, pasta, with fish or other mild flavored meats.... hell, they're pretty tasty on crackers with some cream cheese or soft goat cheese or brie too. Those olives are best used as a pungent accent to creamy or mild flavored or rich foods. But yeah, I can go through a lot of them just putting them on crackers with some creamy cheese.
>x is bitter
>>7552734
On top of that you can chop the pitted and brined green olives -like in the picture- to make a soup out of them.
Cheap ass fuck! You get what you pay for!
>>7552729
Show the jar numbnuts. You probably bought cheap.
>>7552729
Look what Im eating, OP. No pimento, sadly but they taste great
>>7552734
very true. quality is HIGHLY variable. its even variable between batches of the same brand. I like em plain, on salads, sometimes in chillies/pasta if undersalted. Don't give up mate, there are so many variables with these green little fuckers. stay away from the black black ones, its mostly dye. light-dark purple is what kalamatia should generally look like
chop them up and mix them into saffron rice with some chorizo.
good shit.
Soak them in your martini.
Hated these as a kid. What's a decent brand to try, now?
>>7553127
Clorox.
