Timeline for Why does olives with the pit left always taste better than pitted ones
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 26, 2015 at 0:03 | comment | added | Datageek | The better taste applies only to canned olives, which are eaten on its own, not the ones used in cooking. For cooked salads for example, the pitted olives are not only easier to cook and eat but more important do taste better. Of course this is my subjective opinion but I can see you @Frankie also mention it. | |
| Sep 14, 2011 at 10:28 | comment | added | Frankie | Just found out that "Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially." From wikipedia. | |
| Sep 13, 2011 at 7:00 | comment | added | Bogdan Lataianu | that might explain why I didn't like the canned pitted olives. I thought it's due to the long transportation because they come overseas | |
| Sep 10, 2011 at 7:33 | vote | accept | Charlie boy | ||
| Sep 10, 2011 at 7:33 | vote | accept | Charlie boy | ||
| Sep 10, 2011 at 7:33 | |||||
| Sep 10, 2011 at 7:33 | vote | accept | Charlie boy | ||
| Sep 10, 2011 at 7:33 | |||||
| Sep 10, 2011 at 0:26 | history | answered | Frankie | CC BY-SA 3.0 |