Timeline for Why are olives always better at the restaurant?
Current License: CC BY-SA 3.0
18 events
| when toggle format | what | by | license | comment | |
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| Jun 30, 2018 at 20:54 | answer | added | user67919 | timeline score: -2 | |
| Jun 18, 2017 at 21:25 | history | tweeted | twitter.com/StackCooking/status/876551499534434304 | ||
| Apr 6, 2016 at 9:18 | vote | accept | Markus Schanta | ||
| Apr 6, 2016 at 1:47 | answer | added | Ecnerwal | timeline score: 2 | |
| Apr 5, 2016 at 20:52 | comment | added | David Marshall | In the UK, these from ASDA are similar to your image groceries.asda.com/product/olives/asda-nocellara-olives/… . For me, the olives sold from the chiller or deli counter in the supermarkets are preferable for a starter to the ones in jars. | |
| Apr 5, 2016 at 20:36 | answer | added | logophobe | timeline score: 5 | |
| Apr 5, 2016 at 19:59 | answer | added | Ron | timeline score: 5 | |
| Apr 5, 2016 at 19:58 | comment | added | millimoose | Going by the pic in your question, and this Serious Eats article on olive varieties, brine-cured Manzanillas look similar | |
| Apr 5, 2016 at 19:56 | comment | added | millimoose | When I walk through a more upscale market, I sometimes see stalls with a whole bunch of vats of loose olives of various sorts of flavours. Maybe seek one out in your area, taste a few, and see which that is? Otherwise it's really hard to answer "how did they make that one type of olive I ate there." It could be the processing, or it could be the varietal. | |
| Apr 5, 2016 at 19:23 | history | edited | Markus Schanta | CC BY-SA 3.0 |
Different image
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| Apr 5, 2016 at 19:16 | comment | added | Markus Schanta | Most of the olives you get at a restaurant or in stores in the UK are green ones. The last brand I bought at a shop are Crespo Green Olives, they were quite bitter/briney. Are the oil-/vinegar-cured ones less bitter than brined olives? Is that what makes the difference? | |
| Apr 5, 2016 at 19:12 | history | edited | Markus Schanta | CC BY-SA 3.0 |
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| Apr 5, 2016 at 19:08 | comment | added | Catija | Black, green, oil cured, in herbs? There are hundreds of different varieties of olives and dozens of ways to prepare them. Americans often consume pitted black olives out of cans... I grew up on them and love them but I'm weird... but they're not the same as the brine cured olives like the Kalamata. What sorts of olives are you buying in stores? | |
| Apr 5, 2016 at 19:04 | comment | added | Markus Schanta | Thanks, I added some information to clarify. Hope this helps. | |
| Apr 5, 2016 at 19:02 | history | edited | Markus Schanta | CC BY-SA 3.0 |
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| Apr 5, 2016 at 18:55 | comment | added | Catija | Not certain what you mean by olives served in a restaurant. Are you talking about any particular type or preparation of olive or just simple black olives? Where is it that you are being served these olives - what country/what type of restaurant? | |
| Apr 5, 2016 at 18:54 | review | First posts | |||
| Apr 5, 2016 at 21:42 | |||||
| Apr 5, 2016 at 18:51 | history | asked | Markus Schanta | CC BY-SA 3.0 |