Thread Tools Display Modes
Prev Previous Post   Next Post Next
  #1  
Old 05-13-2004, 02:25 AM
pilot141 pilot141 is offline
Guest
 
Join Date: Mar 2002
Location: Mostly Texas
Posts: 1,540
Olives + pimiento = why?

I've done all kinds of searches of the database and Google on this, only to come up with many informative but useless histories of the olive. So.

As I sat here tonight and ate a few very tasty jalapeno-stuffed olives, I started wondering about why they are such a "specialty" food. (Olives stuffed with jalapenos, that is.) How did the pimiento become the de-facto standard stuffing for olives?

Is this simply an Americanism, or does the rest of the world consider pimiento-stuffed olives the standard processed olive?

And how did the lowly pimiento achieve such status? Where would it be without the olive today?
 

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:35 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

Send questions for Cecil Adams to: cecil@chicagoreader.com

Send comments about this website to: webmaster@straightdope.com

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Publishers - interested in subscribing to the Straight Dope?
Write to: sdsubscriptions@chicagoreader.com.

Copyright 2017 Sun-Times Media, LLC.

 
Copyright © 2017