Olives - WHAT DO YOU THINK?

  • Thread starter Thread starter AGinAg (37)
  • Start date Start date

Do you OLOVE them?

  • Total voters
    30
I have never taken the time to know the merlots from the pinots or the chardies from the rieslings. I just cross my fingers and hope I like it
 
I've never been a wine drinker so this is pretty much nadsat to me.
 
Alex said:
Can we agree that oaky crap from the US and Australia is vile though. :o
Click to expand...

Yes we can.

I am a NZ Sauvignon kinda girl, though, which I know nowadays is somewhat PASSÉ. I’ll throw in a sidebar of Riesling and a good Viognier, though. Oh and a white Rioja can hit the SPOT if it’s done right.

Red, mood dependent, but Chilean Cabernet Sauvignon or Shiraz are my favourites when done well, but Merlot and Malbec are more reliable...
 
As a kid I was averse to all the usual suspects: olives, dark chocolate, strong pickled flavours, marmite, anything remotely bitter.

As a grown up, I adore all of these things. I find 95% of milk chocolate too sweet and cloying for my taste these days (though I will occasionally indulge and ultimately feel unsatisfied with it).

It has nothing to do with me forcing myself to be accustomed to these flavours. My tastebuds, as those of most people, simply evolved.
 
I think I’ve said before, but I’ve only recently come to the realisation that I’m not a big fan of chips. I will however eat them if completely drowned in vinegar. No salt, just vinegar. The lack of vinegar at fast food restaurants has always been disappointing.
 
I forgot blue cheese (Stilton, Roquefort, Gorgonzola) as another example of a much reviled food as a youngster that I can't get enough of as an old codger. Ditto most goats cheese.
 
Ellie said:
I think I’ve said before, but I’ve only recently come to the realisation that I’m not a big fan of chips. I will however eat them if completely drowned in vinegar. No salt, just vinegar. The lack of vinegar at fast food restaurants has always been disappointing.
Click to expand...

Oh good, I thought I was the only person in the world who wasn't big on chips. I usually leave loads of them if they come with a meal. I don't dislike them, just not that bothered and don't see the point in eating FORTY of them
 
Ellie said:
I think I’ve said before, but I’ve only recently come to the realisation that I’m not a big fan of chips. I will however eat them if completely drowned in vinegar. No salt, just vinegar. The lack of vinegar at fast food restaurants has always been disappointing.
Click to expand...

I always save the vinegar from a jar of (hopefully home made) pickled onions and use that on chips, should I indulge.

And yes, pickled everything. Jars of that shit in my house. Gherkins, onions, and especially EGGS :disco: Oh and don’t get me started on shit like Piccallili...
 
I don't I would ever willingly indulge in pickled eggs. I once had a specialty from southern Denmark called "solæg" (sun egg) which is brined in salt and while I know that is not the same as vinegar I suspect the white would be just a rubbery :zombie:

my favourite pickles are gherkins, cucumber, beetroot
 
I pickled batches of carrots and fennel last summer, to pleasing effect.

And picked onion vinegar really is a thing of utter joy. Almost as good as the onions themselves.
 
Pickled carrots are amazing. There’s a Turkish restaurant near me that does them (with olives) as an AMUSE BOUCHE and they hit the spot every time. I must try my own...
 
The carrots I pickled in cider vinegar, I think. They were heritage carrots from a farmers' market and looked like some exotic jewels in the jars.

For onions I'm very much a plain malt vinegar man. And I don't really hold with adding too much spices or additional flavours either, other than perhaps a few cloves and peppercorns.
 
Mats said:
I don't I would ever willingly indulge in pickled eggs. I once had a specialty from southern Denmark called "solæg" (sun egg) which is brined in salt and while I know that is not the same as vinegar I suspect the white would be just a rubbery :zombie:

my favourite pickles are gherkins, cucumber, beetroot
Click to expand...
Picked everything, yes, as long as it’s a PLANT. So eggs are not invited.
 
lolly said:
The carrots I pickled in cider vinegar, I think. They were heritage carrots from a farmers' market and looked like some exotic jewels in the jars.

For onions I'm very much a plain malt vinegar man. And I don't really hold with adding too much spices or additional flavours either, other than perhaps a few cloves and peppercorns.
Click to expand...

Agreed entirely on the latter.

Can you just BUY pickled carrots anywhere? I've never thought about it, but I REALLY SHOULD :disco:
 
I love Indian pickles too. Particularly Brinjal (aubergine), which pairs wonderfully with a creamy cheddar:

DSCF5896.jpg


This is also amazing:
 
I file Indian pickles in a very different place- they're far sweeter than most English pickles.

But I tell you somnething, aubergine pickle is my ABSOLUTE FAVOURITE OF THE ENTIRE LOT :disco:
 
God I HATE aubergines. Perhaps PICKLING them is the way to go.
 
Sheena said:
I file Indian pickles in a very different place- they're far sweeter than most English pickles.

But I tell you somnething, aubergine pickle is my ABSOLUTE FAVOURITE OF THE ENTIRE LOT :disco:
Click to expand...

Not all of them. The true chilli and mixed pickles have little to no sugar. What most (but again not all) Indian pickles have in common though is that they use oil as a preservative.

Try Pataks chilli pickle - you only get birdseye chillies, spices and oil in that. It's properly fiery but irresistable. Likewise most of these garlic pickles:

https://www.redrickshaw.com/collections/garlic-pickles

All amazing but they don't stock my favourite brand. :(
 
Last edited:
Oh I love Patak chilli pickle- already a big fan!
 
I just remembered umeboshi too. Good enough to clear your throat when you're congested!
 
I assume you're interested in pantry staples rather than anything fresh?

It's been years since I was last in India but if I was to go now, I'd probably stock up on things that are prohibitively expensive here such as Mysore sandalwood oil and the like. Perhaps have some furniture made.

In terms of groceries though, my mind has gone blank. I'll get back to you. Bear in mind though that most South Asian shops get their stuff imported from there anyway.
 
You could get jewellery or silk/cashmere garments Ellie if you're that way inclined. Tailoring is dirt cheap there.
 
I must seek that out as well. Aubergines are so VERS. Brinjal bhaji, baba ganoush, nasu dengaku, moussaka, melanzane parmigiana... AUBERGINE FORUM NOW
 
Edward said:
OMG, all this talk makes me want this now:

IMG_7423M.jpg


Truly, India's greatest food legacy. It's a crying shame they remain relatively unknown in the west.
Click to expand...
I have lots in Singapore. Do you want them fresh from a prata shop or frozen from a supermarket?
 
Olives, as with aubergine, wine, coffee and strong cheeses, are things I only came to enjoy years down the road. Truly a rite of passage thing. Still slightly wary of green olives stuffed with chilli though.
 
You must log in or register to reply here.

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)
Back
Top Bottom