A few olive questions

[revolevilo]

Hello,

I have a few questions that I am hoping someone can help me with. I would appreciate any help.

1) Why are there olives with pits sold, when pitted olives are readily available? Cost doesn't play a major factor, since pitted olives are very affordable and similiar in price to olives with pits. Is there a market for olives with the pit? If so can you explain what that market is, and the reasoning?

 
2)Why do you rarely see green olives served sliced? It is common for black olives to be sliced and thrown in salads, on sandwiches, etc, however you rarely see the green olives sliced.


3) Why aren't black olives served with pimento filing, as green olives are? At any point in the past, was this an option? Did it not catch on? I am curios to see how it would taste, I think pimento would go just as well with black olives as it does with green ones.

Thanks.

[Claude]

1) Why are there olives with pits sold, when pitted olives are readily available? Cost doesn't play a major factor, since pitted olives are very affordable and similiar in price to olives with pits. Is there a market for olives with the pit? If so can you explain what that market is, and the reasoning?

Hi, the reason in mainly because not everybody like pitted olives (Thanks God). In Europe, the pitted olives are almost only used for cooking and salad, for tapas and aperitive we use Cracked or Whole olives, the flavor is completely different!

2)Why do you rarely see green olives served sliced? It is common for black olives to be sliced and thrown in salads, on sandwiches, etc, however you rarely see the green olives sliced.

I don't think it's because of the prices, which are similar (wholesale), I guess it's the color? To be honest I don't have any ideas, but a good alternative will be this Sliced Mix Olives


 

3) Why aren't black olives served with pimento filing, as green olives are? At any point in the past, was this an option? Did it not catch on? I am curios to see how it would taste, I think pimento would go just as well with black olives as it does with green ones.

Very good question, for the Oil cured black Olives, it's because this fruit is fragile and can't survive the Stuffing's process and for the kind of olives like Kalamata, nicoise, alphonso, my guess is that the flavor can matches.


I hope it helps 

[revolevilo]

Thank you very much. It helps alot.

[jean@olivetreegrowers.com]

Not all olives all free-stone.  Some pit very easily, whereas with others the pits are not easily removed without significant damage and loss to the flesh.  Black olives are ripe and more fragile, or as in the case of "California Black Ripe Olives" are picked green and blackened with iron oxide, after which they are probably not firm enough to withstand stuffing with pimentos.   

[ivor]

Hi there anyone
Please help, how do I control red scale insects, without using the very hectic organophosphates ??
Hope to hear from you soon
Ivor

1) Why are there olives with pits sold, when pitted olives are readily available? Cost doesn't play a major factor, since pitted olives are very affordable and similiar in price to olives with pits. Is there a market for olives with the pit? If so can you explain what that market is, and the reasoning?

Hi, the reason in mainly because not everybody like pitted olives (Thanks God). In Europe, the pitted olives are almost only used for cooking and salad, for tapas and aperitive we use Cracked or Whole olives, the flavor is completely different!

2)Why do you rarely see green olives served sliced? It is common for black olives to be sliced and thrown in salads, on sandwiches, etc, however you rarely see the green olives sliced.

I don't think it's because of the prices, which are similar (wholesale), I guess it's the color? To be honest I don't have any ideas, but a good alternative will be this Sliced Mix Olives


 

3) Why aren't black olives served with pimento filing, as green olives are? At any point in the past, was this an option? Did it not catch on? I am curios to see how it would taste, I think pimento would go just as well with black olives as it does with green ones.

Very good question, for the Oil cured black Olives, it's because this fruit is fragile and can't survive the Stuffing's process and for the kind of olives like Kalamata, nicoise, alphonso, my guess is that the flavor can matches.


I hope it helps 
[/quote]

[Scubaguy]

Where can I buy 55 gallon drums of olives?

[Claude]

Where can I buy 55 gallon drums of olives?

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