People who like olives, are they slightly smug?!
Question: I want to like them but think they are nasty...
Answers: I want to like them but think they are nasty...
Well they do tend to be associated with the smug variety...you know the gentlemen/lady of the manor sitting around eating caviar with fresh olives, stuffed with feta & peppers! Does sound quite apealing, if i was into that kind of stuff! Give me a packet of crisp and some chocolate anyday :P!
Olives are horrible and dates.
No I like olives!!
Probably....I hate olives.
I'm not smug and I like green olives!!
green olives are teh suck.
black olives are the ****
i love them..
<<grinning smugly>>
i love olives. never thought of myself as smug for it though
I love Olives!! A glass of wine and a bowl of Olives.....mmmmm
I only like green ones, and then I can only eat about 4.
The people of the olives
i love em... i could eat a whole jar of the green kind :)..........
Olives are awsome!
I can't stand olives, so dry and horrible.
Foul things that can only be made even worse with the introduction of anchovies. I feel ill at the thought.
I'm addicted to green olives.
Thats a funny and original question.
I think you might have something there. Just a little bit too impressed with themselves our olive eating friends.
I love olives, and I'm not smug.
I don't think I'm smug, and I like olives.
The black ones are smug. Try the greenies first!
i like them they taste wonderful not just on pizzas and spaghettis but with steamed pork ribs too...its a Chinese cuisine
HA! I not keen on them, I want to like them and can eat black olives on pizza at a push but never whole, funny question though... have a star! :)
i love olives.
they're healthy too.
but am i a smug?
i can't even tell if i am one!
Love olives, they seem to be a taste you grow into as I hated them as a child but absolutely love them now.
i use olives oil for cooking
I like olives, fresh, and from jars, and olive oil, and I am no more smug than many other people who do not eat them.
I hate olives I mean you can't even pickle them. I really like not being smug.
I like green & black olives,but I agree with people being smug if they prefer the olives in their martini's..=)
--CONTENT GOES HERE (static)--
--CONTENT GOES HERE (static)--Welcome,Olive Lover number
An Ode to Olives
or,
The Olives Home Page
Family: Oleacea
Genus: Olea
Commercially Important Species: Olea europaea L.
I confess: I love olives. I can't eat pizza without them, and am often teased by my friends about this. In order to teach them a few things about olives, I have put together this homepage.
When I was a kid my mom used to put olives on almost everything. In salads, on pizza, pasta, chicken, etc. In those days we used to eat black olives a lot, before they got a bad name for high fat content. I never ate green olives. For some reason, those little pimentos peeking out of them put me off.
But then, many years later, I visited Morocco, where I was first introduced to the glorious green olive. At a market in Casablanca, I found a vendor selling dozens of different kinds of olives! What heaven! Each type was made with a different type of vinegar, spices or mixed with different vegetables, including small onions or even little pickled carrots. I was hooked. Now, I no longer discriminate between olives based on color, and in fact, I prefer the variety of green olives. However, I later learned, green olives are actually the unripe fruit of the olive tree, so they are really the same thing.
Contents:
All About Olives
Curing Olives
Olive Oil
Books About Olives
Olives & Olive Gadgets
Martini Madness Shop
Recipes with Olives
OliveLovers Yahoo Group
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All About Olives
Olive Q&A
An Economic Assessment of Olives -- From the USDA
More About Olives
Curing Olives with Water, Brine and Lye
Curing of Home-Grown Olives
The Olive Farm
Olives - General Information
Food Tale: Olives
Olive Tree Museum -- private museum in Italy devoted to OLIVES!
Same Olives, Different Jars -- diary of an olive taster
Olive Lovers Unite!
Olive Fact Sheet
Kalamata Olives (Greek style)
Beyond Black and Green -- introduction to the different types of olives
Olives -- UC Davis Agriculture Department
Australian Olive Association
Olives Australia -- lots of information on most aspects of olive production and processing
How to Grow Olive Tree Bonsai
Olive Oil
Olive Oil
California Olive Oil Council
Chef's Table: Olive Oil
Oil of Olives, An Ancient Wonder
Bob Evans' Olive Page -- An olive grower in Adelaide, Australia!
Even More About Olive Oil!
Curing Olives
Lost Arts: Includes Curing Olives
Curing with Water, Brine and Lye
Salt Curing of Home-Grown Olives
Home-Cured Olives
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Recipes using Olives
The Perfect Martini
Marinated Olives
Olives Baked in Red Wine
Citrus-Marinated Olives
Orange-Marinated Olives
Late Night Olives -- recipe and confessions of another olive lover
Olive Garland Bread - great for the holidays!
Goat Cheese and Scallion Ravioli with Black Olive Pesto
Olive Profumate (Fennel & Orange-Scented Olives)
Postrio's Roasted Rack of Lamb with Black Olive Sauce
Italian Olive Bread
Grill Black Olive and Rosemary Focaccia
Tapenade
LES SCOURTINS AUX OLIVES DE NYONS (OLIVE BISCUITS)
OLIVE FOCACCIA WITH PANCETTA AND ONION TOPPING
Red Pepper Fettuccine with Tuna and Black Olives
Chicken Tagine with Olives and Preserved Lemons
Swordfish with Olives and Capers
Grilled Pepper and Black Olive Relish
Olives Baked in Red Wine
Mid-Eastern Recipes
Black Olive Tapenade with Garlic Toasts
Grilled Tuna Skewers With Tomato-Black Olive Relish
Aceitunas a la Sevillana (Spanish Marinated Olive Tapas)
Fettuccine with Shellfish, Tomatoes and Olives
Recipes from Australia!
More....
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Books About Olives
Help support the Olive Pages by shopping for your olive and martini books here. Money earned from Amazon sales pays to keep this website running. Thanks for helping us out!
They'll even gift wrap them if you want to send them as a gift to your favourite olive lover!
Olives : The Life and Lore of a Noble Fruit; Mort Rosenblum; Hardcover
Who ever thought olives would make such compelling reading? But Rosenblum's research into the science and art of olive growing, pressing, and pickling has made for one of the dark-horse reference gems of the year. Olives: The Life and Lore of a Noble Fruit discusses traditional slow cold pressing versus using hot water for speed, the distinctions between Moroccan, Italian, Israeli, and Californian olives, the beauty and grandeur of the trees, and the gnarled, hardy wisdom of people who've lived by the olive all their lives, Rosenblum has produced an extraordinarily entertaining, appealing, and readable tome.
Pruning and Training Systems for Modern Olive Growing by Riccardo Gucci
Pruning and Training Systems for Modern Olive Growing summarises the most up-to-date information available on current pruning techniques and training systems. It specifically addresses the problems faced by growers, professionals and students who are new to olive growing and provides information previously not available in English.
The Passionate Olive : 101 Things to Do with Olive Oil; Carole Firenze; Hardcover
From Publishers Weekly: "Food's cheaper than medicine," claims Firenze in this charming book about the practical uses of olive oil. Firenze shares her passion for the staple ingredient by recounting warm memories from her Italian-American childhood, divulging tasty family recipes and detailing olive oil's fascinating history as a common Mediterranean health aid and an ingredient in food preparation. For those new to olive oil, Firenze explains the different classifications, the best ways to cook with it (marinating, frying, baking, etc.) and how to throw a great Olive Oil tasting party. The book covers a wide variety of topics, ranging from olive oil's historic role in religious rituals to its more sensual role as a rubbing oil for massages. Most importantly, the book is filled with delicious recipes such as Gigi's Eggplant Parmesan and Massimo's Tomato and Potato Side Dish. This delightful book will not only make readers' mouths water, but will provide them with a greater understanding of an under-appreciated domestic and culinary ingredient.
Saffron, Garlic & Olives -- What better companion for the beloved olive than the most exotic of spices???
Simple & healthful recipes featuring the beloved and specialized culinary ingredients saffron, garlic and olives. 97 recipes are divided evenly among saffron, garlic and olives-connoting a wonderfully self-indulgent eating experience, the sensuous tastes, rich colors and earthy aromas of Mediterranean cooking.
The recipes are fast and easy, often familiar-but with an intriguing twist. Samples:
Olive Recipes: Tapenade; Olive and Rosemary Focaccia; Risotto with Prosciutto, Lemon and Olives; Fish Fillets Baked on Crisp Potatoes with Garlic and Olives; Potato Salad with Olives, Capers and Herbs; Roasted Tomato and Arugula Salad with Marinated Goat Cheese.
Saffron Recipes: Saffron Gougère, Rice with Cheese, Saffron and Herbs; Butterflied Garlic Prawns with Saffron; Roast Lemon Chicken with Saffron Sauce.
Extra Virgin: An Australian Companion to Olives and Olive Oil; by Karen Reichelt and Michael Burr
Feast of the Olive : Cooking With Olives and Olive Oil;
Maggie Blyth Klein, Mary Rich (Illustrator); Paperback
Olive Oil: From Tree to Table; by Peggy Knickerbocker, Laurie Smith (Photographer), Maggie Blyth Klein (Contributor) ; Hardback
From the first photograph of a gnarled olive tree with its cloud of silvery leaves, t his book is transporting. Peggy Knickerbocker's special mission in OLIVE OlL: FROM TREE TO TABLE is to introduce readers to 'an olive oil culture' and her pleasure in it. The book may well inspire you to become more of a culinary connoisseur in this department, especially as it is possible to put together good dishes very simply with that golden liquid.
The Olives Table -- Todd English is articulate about how he cooks. His food is uniquely Mediterranean, muscular and sophisticated; he describes it as "refined rustic." His purpose in The Olives Table is to show home cooks how to make simple Mediterranean ingredients "more interesting, more elaborate, more fun." These ingredients include lobster and foie gras, as well as fresh figs, artichokes, and other seasonal foods. Many dishes are elaborate show stoppers, as in Asparagus Risotto with Ragu of Crazy Mushrooms, Porcini Cream, and White Truffles, or time-consuming: Free-Form Tuscan-Style Rabbit Lasagne that you would more likely want to travel to Cambridge to enjoy. But also look for tempting, simpler dishes you can easily make, provided you have access to impeccable, fresh ingredients like tuna and local, vine-ripened tomatoes. Look, too, for Chocolate Risotto.
The Essential Olive Oil Companion : 100 Recipes, Varieties Histories, Cultivation; Anne Dolamore; Paperback
Flavored Oils : 50 Recipes for Cooking With Infused Oils; Michael Chiarello, et al; Paperback
Synopsis: This practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits and vegetables captured at their peak can add a gourmet touch to practically any dish. Low in saturated fats and easy to use, flavored oils make healthful alternatives to mayonnaises and sauces in everything from marinades and vinaigrettes to appetizers and entrees. 24 color photos.
Lost Arts : A Cook's Guide to Making Vinegar, Curing Olives, Crafting Fresh Goat Cheese and Simple Mustards, Baking Bread and Growing Herbs ; by Lynn Alley
The Low-Cholesterol Olive Oil Cookbook : More Than 200 Recipes; Sarah Schlesinger, et al; Paperback
The Olive Oil Cookbook; Louise Pickford; Hardcover
Synopsis: Celebrates the versatility of olive oil with a delicious array of international dishes, many with a Mediterranean influence, that include Soupe de Poisson, New England Crab Cakes, Souvlaki, Baked Red Peppers with Mushrooms, and Stuffed Artichokes.
Olive Oil Cookery : The Mediterranean Diet; Maher A. Abbas, et al; Paperback
Maher A. Abbas, M.D., is a graduate of Stanford University School of Medicine and is currently a physician with the Mayo Clinic. He is the author of three health cookbooks, a weight loss book, and a novel. The Mediterranean Diet: Olive Oil Cookery is the first health cookbook to offer a complete overview of the subject. A comprehensive review of the science behind the miraculous and curative effect of olive oil is included. Information on how to choose which olive oil and how to cook with it is shared with the reader. Over 150 simple but delicious recipes are included.
Olives: Cooking With Olives and Their Oils; Ford Rogers; Paperback. Celebrated in this gorgeous volume is the fruit known since ancient times as a “gift from the gods”—the olive. At last, the rest of the world can embrace what seasoned gourmands in the Mediterranean have known for centuries: olives and their oils are essential to robust eating and healthy cooking. More than just a simple recipe book, OLIVES is an exploration of the variety of uses for this ancient, versatile food as well as a source of concise information on the olive industry and production around the globe. With advice on choosing the appropriate olive and oil for any culinary pursuit and a directory of olive and olive oil sources, this book is destined to become a delightful addition to all food lovers’ libraries.
See more of my favourite cook books in Naomi's Bookshelf
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Olive Lovers Mailing List!
Join our new mailing list where you can share recipes, information and experiences with olives!
Click to subscribe to OliveLovers
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Places to Buy Olives and Olive Products!
Misto Gourmet Brushed Aluminum Olive Oil Sprayer
Precidio Martini Set
Hand-Painted Olive Wine Glasses
Extra Virgin--Audio CD by Olive
GILBOA, Beit-Hashita Olives -- grown in Israel
Graber Olive House
Gourmet Olives Etc
Salsas Etc.
The Olive Connection
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Other Olives on the Web
Olive v. Olive -- read the gripping court case
L'Olive -- Moroccan and Middle Eastern exotica
Olives -- a fractal picture
Wild Olives in South Africa
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Before you go,
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Don't miss these other great pages!
Back to Naomi's Home Page
More Great Books and Cookbooks
Naomi's Photogallery and Travelogue
Images of India
Photogallery of Japan
Photo Tour of Italy
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Naomi Smith hello2@emeraldworld.net
All text and photographs Copyright 1995-2001 Naomi S. Smith
Updated: 07/31/2006 05:30:59
they are possibly smug..................................bu... once you get to know them on a one to one basis ................you may find that many of them are really nice people .
Might be nice 4 you to give them a chance...........they maybe thinking that you are "smug/cold /stand- offish?
(when clearly you are not any of these!)
& they may be scared to open up with you??
YES! People who eat olives are smug. Peple who eat GREEN olives are only MILDLY SMUG,,,and people who eat the big dark RIPE olives are DEEPLY smug. What I just can not stand are those people who eat YELLOW meat watermellons. They are all just a bunch of COWARDS. Those who eat the RED meat watermelons are BLOODTHIRSTY rascals. Now,,if you want to know what is REALLY REALLY BAD,,,,let me tell you that you should be very watchful when you get around those people that eat CUCUMBERS!!! Those who eat PICKELED cucumbers are not so bad,,,but the ones that eat the GREEN cucumbers are ALL a bunch of liars! Just one last word of caution.....Never trust ANYBODY that eats OKRA !!!!! It makes no difference how it is cooked or if they eat it RAW. These people will lie and cheat and steal and if you make a fuss about it then they might just HURT you. Now take care. YOU ARE ON YOUR OWN NOW!!!!