Help, What to do with Olives?

[gatorgrrl]

I LOVE olives, but I bought a organic raw jar of olives the other day and they are so nasty. There is nothing wrong with them, they are just a variety I guess I do not like. I but my olive oil I thought I could make them into oil, but how? They were very expensive, so I would be very grateful for any suggestions as to what to do with them. I thought I could just throw a few in each recipe. Any suggestions?

[juliebove]

I should think if you don't like the taste of them, you won't like the taste of them as oil either. I say this because I bought some olive oil a few weeks ago that tasted just nasty. I had to throw it away because it tasted so bad! It also had a very strong odor to it so I didn't want to apply it externally either.

[gatorgrrl]

well there goes oil, they smell fine. They have a bitter taste and I was expecting a sweet yummy taste.

[rawpriestess]

you can soak them in salt water, which will help to cure them, you can make an olive tapenade, but it will taste like olives too.


or if they are too salty, you can soak them in water to remove the saltiness, then make a tapenade or a pesto out of them, use lots of tomatoes and basil and pine nuts yummy,

I LOVE olives, but I can see how they might be too alkaline or bitter for some people. also, I don't like ALL kinds of olives.

you can also add hot peppers to them

or since they were so expensive, you could give them as a gift in a Christmas basket LOL, it's never too early to be thinking about Christmas gifts.

or you could always sell them here or on ebay.

[gatorgrrl]

maybe that is what I did wrong RP. I love salty things. I put them in water with no salt. Yeah I may make a paste with thme tonight. That I'm sure would be good. THanks bunches!....oh gosh just remembered I am out of pine nuts...hmmmm

[rawpriestess]

You don't NEED pine nuts, I just love them in mediteranian dishes, they look so pretty and taste so good, or you could use another nut if you like


this is my favorite mediteranian salad

fresh baby spinach
sliced white onion
red tomato
pine nuts
kalamat olives
lemon juice
olive oil
a few sprigs of oregano, basil and thyme,
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[kyrie]

Hi,

Olives in their natural state are not sweet.

They are bitter.


Carla.

[Raw_gives_you_wings]

you could also turn them into an olive essene bread?

[gatorgrrl]

Kyrie - I have found that some varieties have been very enjoyable/sweet in their natural state.

vv-I didn't think about bread, thats a good idea.

[exurb]

gator are they the peruvian sundried type? if so, you probably don't like them because they weren't cured in a salt brine the way other olives are to remove the bitterness. I've even seen recipes that put the peruvians in stuff like sweetened "raw" chocolate, because of their deep, dark taste.

[gatorgrrl]

hey, yeah they are hmmm i may give that a try in my smoothie. Thanks for the info.

[SEMI-ANKLE CAROLYN]

I'VE BEEN NAUSEATED BROM THOSE SQUISHY PERUVIAN TYPES. EVEN WORSE WAS MY DH AND DAUGHTER WHO PERSISTED i WAS TOO PICKY GOT SORE TONGUES LIKE THEIR TASTEBUDS BECAME FISTS, NONTRUSTFUL FOR ABOUT 24 HOURS IF I HAVE THE RECOLLECTION OF THE YUCK THEY FINALLY ADMITTED THAT DATES BACK ABOUT TWO YEARS NOW AND ADD A HALF FOR ME WITH THE FRACTION FASTER REACTION.
sO i TRIED THE SOAK OPTION AND IT WAS A THING I WAS THIRSTY FOR... BUT THE BOTTOM DIDN'T START A DOT DOT DOT OF CONTINUED VIBRANCY UNLESS TRIPLE USED WHICH THEN GOT EASILY SLURPED OFF AS I STILL SLACKED OFF THE CHEW.

HOWEVER THERE IS AN IMPROVED VERSATILITY IN ALL OF THIS THAT INCLUDES SAVOR. i HUMOROUSLY CALLED THIS FOR MY LITTLE GIRL BEAVER STYLE, BUT IT'S SO TRUE IT'S NOT JUST A NICKNAME BUT RATHER THE RECIPE I GIVE OUT TO YOU ADULTS WHO WOULD LIKE IT WHEN IT'S EDIBLE. THUS THIS ISN'T EATIN BUT GNAWED ON AND PICKED NOT FROM A BOWL BUT A COLANDER CRUMBLY ABOUT A COUPLE WEEKS AFTER THE POUR THAT THE POUT PUTS OUT DROPPING THEM FROM A NON CELABRATORY INDEX-THUMB UNTIL IT'S TOLERABLE BECAUSE YOU'LL SAY GIMME IT'S GOURMET. JUST FIND ENOUGH DISTRACTIONS TO ONLY COME BACK WHEN IT SHOWS CRISPNESS AS YOUR RECIPT OF WHAT DID HAVE THE POTENTIAL TO BE DELICIOUS! iF YOU ATTEMPT IT EARLY, THERE'S A GAME OF COMPARISONS FOR HOW TASTY IT COULD BE, LIKE BBQD MY BABY WHO UNFORTUNATELY HAD A SUMMER UNDERSTANDING THAT VOCABULARY BUT WE DON'T NEED THAT VACATION ANYMORE!

tHIS TECHNIQUE IS HOW I RE-INTRODUCED SHITAKE AS THAT DOES CARRY A RAW WARNING ON SOME WEBSITES SO THE AIR EXPOSURE DRYING MUST HAVE A FERMENTATION ACTION COMPARABLE TO A SAUERKRAUT DE-ACTIVATION OF THYROID DISRUPTORS IN CRUCIFEROUS FOODS WE DON'T ATTACH TO THE STOVE FOR THAT TASK SINCE WHAT ENSUES IS NOT A HI REMBER ME HIVES FROM LIVER IMBALANCE BUT LOVELY KIDNEY REACTION FOR NIGHTY-NIGHT..
THROW IN AN ORANGE PEEL TOO AS WE DON'T JUST SKIP THE DEHYDRATOR BECAUSE OF ENZYMES BUT WE'RE TRYING TO GET OFF THE GRID AND THIS IS IN THE BUDGET AND NOT THE TRASH TO HAVE A CRUNCH SIMPLY NOT SNAPPILY.
AGED GARLIC GETS THE ECHO, BUT BITTEN IN HALF DESPROUTED OF THAT DELECTABLE BABY SCALLION CENTER BUT I SUPPOSE IT'LL WORK WITH A KNIFE.
AND BEFORE I END THIS EXPLORATION LOOK, MY DANDELIONS THAT DON'T LAST OUT OF THE REFIGERATOR ARE GIVEN PLENTY OF MY OWN SLATED SHELF SPACE WHERE I DISCOVER I DON'T HAVE TO GO TO THE HERB SECTION FOR THAT EITHER!

MY DH AND DAUGHTER WENT TO THE GROCERY STORE AS WE DON'T HAVE MORE THAN GRASSES GROWING AND I MISSED OUT IN THEIR TIMIMG AS I WAS VERY WIRED FROM YELLOWED OR CHEESE COCONUT BUT NOW I'M GLAD I WAS HOME IF THIS MIGHT BE HELPFUL!

[sevenbravo]

Force yourself to eat one a day. Eventually you will like them, then eventually crave them. I just ate one a few minutes ago and it was delicious. Last year, I would have spit it out, now I love them. :)


I LOVE olives, but I bought a organic raw jar of olives the other day and they are so nasty. There is nothing wrong with them, they are just a variety I guess I do not like. I but my olive oil I thought I could make them into oil, but how? They were very expensive, so I would be very grateful for any suggestions as to what to do with them. I thought I could just throw a few in each recipe. Any suggestions?

[SEMI-ANKLE CAROLYN]

i WAS REMISS ON LEAVING HOLES IN MY COLANDER RECOMMENDATION; LET ME PATCH IT UP BY SAYING PLEASE DON'T GET PLASTIC TO HASSLE WITH GENO-ESTROGENS WHILE STAINLESS STEEL IS FOOD SAFE QUALITY FOR DRY STORAGE OR DRAINAGE OF WHAT IS GIVEN JUST DAMP OR MOIST LIKE THOSE OLIVES LABELED SUN-DRIED BUT NEEDS FURTHER MANIPULATION. FLAT CYLINDER SIDED IS WONDERFUL GEOMETRY FOR THIS APPLICATION.
THINK OLD STEAMER POT RECYCLED.

BTW JALAPENO SKINS CAN BE AN ADDITIONAL INGREDIENT. THE INSIDES ARE SOMETIMES SOFTEST FIRST AND RIPEN THE APPETITE TO SCRAPE THAT OUT FOR AN ABSORBENT SPRINKLE ON AVOCADO OR A SAMPLE OF FAT. AMAZINGLY THE CUMBERSOME LEFTOVERS MELLOW OUT WHEN THEY CURL AT ROOM TEMPERATURE SOMETIMES FOR TOMORROW'S LUNCH!


MAY IT NOW NOT BE EXPENSIVE BUT YOU HAVE A USAGE!

[SEMI-ANKLE CAROLYN]

A Favorite Orientation For This Methodology Of Regaining Flavor: W/ Self Preservation Processes Not Necessarilly Decay When Left Unconsumed As In A Raisin Stimulant For New Interst In The Grape Or As I've Been Re-charged By Cabbage Outer Leaves Quite Accessible To Switch To A Vegetable Jerky When The Core Goes Under Fermentation.
So Reject Those Olives Until They Morph Into More Like That Last Version Of Attraction, Shriveled And Fabulous.

Experiment What You Need It To Give

[RawNut]

Semi-ankle Carolyn,

Whence you hail?

Craig

[lil fairy z girl]

don't know how easy it would be to do this, but maybe you could stuff them with sundried tomato, or garlic?

i am not an olive fan myself, but i make myself eat them as they are good for us so I'm told!

sal
~*~*~*