OK,
be honest, how many of you knew that both green and ripe (or black)
olives come off the same trees at the same time. Yes, it is how
the processing plant processes the olives that make them black
or green. The California olive industry uses about 90 percent
of the crop for canned ripe olives, and they slice, wedge, chop,
and leave some pitted and whole in different sizes just for us.
The taste of a ripe olive is mild and the texture is softer than
a green olive that has a stronger, saltier taste. Olives are enjoyed
by all age groups, thus making them a perfect pizza topping.
I
was looking for something fun to say about olives.
Olives are:
- Olive
oil in its original packaging
- Black
or green, they're just the thing
- Hold
the anchovies; but, don't spare the olives
- Sprinkle
on the great taste
- If
your recipe needs a little zeal, add ripe olives for great appeal
- Great
ideas can come in a olive can
- Since
3000 BC - olives must be doing something right
- Give
your pizzas a little zing; add olives and the taste-buds will
sing
- Your
guests will say "What a great Chef" when you add olives
to pizzas everyday
If
you need an idea for a new olive using pizza you may want to try:
Prosciutto,
Black Olives, Broccoli, Tomato, Garlic, and Pine Nuts, and then
garnish with Fresh Basil after cooking.
Pepperoni,
Spiced Green Olives, Artichokes, Capers, Artichoke Hearts, and
Feta Cheese.
At Your Service!