pastmaster
Thread starter
I don't like olives that are still in brine. I like to marinate them in an olive oil and wine or cider vineager, garlic and greek oregano. This is for black and kalamata and alphonso types. Greens are a little different in taste but, this marinade can be used too.quote:
Originally posted by Scotto:
The weird thing is that I can't stand olives themselves; I've tried every single one I can find and I just can't eat em......but I love olive oil!!