Why do variations of green olives always come served in some sort of brine while black olives are served in water? I would like to try a black olive that has been spiced up a bit, but I can’t seem to ever find one.
And why it is that only green olives are ever stuffed?
The bigger question is why does my daughter drink the juice right out of the jar of olives?
@ Liam, would you then look to make a dirty martini with black olives?
@ Conall,
I’d certainly like the option to make one, yes.
Me too.