They can accomplish that by just splitting them down the middle, so they dont’ roll off, but you can still see them.
They better have given him more olives to make up for this, since whole olives take up less surface area on the pizza, meaning fewer bites with olives in them.
The one time I was intentionally rude to a waitress involved a similar instance.
We ordered a pizza with anchovies, and through whatever failure, they were not put on. The waitress then tried to gloss it over by offering a dish of anchovies - “You can put them on it, and it’s, ya know, like, the same thing …” instead of asking if we wanted to do that or wait for a redo.
I would have been quite reasonable if she had done this, but just trying to shine us on set me off. :mad: I have a facility with accents and dialects and a strong tendency to sarcasm, so I fired back at her in an exaggerated version of the Valley Girl she had lapsed into, and asked her how she would feel if she had ordered a hamburger and gotten raw meat “'Cause it’s, like, ya know, the same, like, thing” followed by more in the same vein. I don’t know if she had never dealt with criticism, or what, but she took it rather badly.
More than a bit petty, but it’s like the meme “You had one simple job, and …”. I left a fair tip anyway, as service staff depend on that, and I didn’t want to punish her more then the verbal reprimand. :o
Well said (golf clap)
If I order a pizza and ask for olives, I would not expect whole olives (pitted or otherwise). Similarly, I would not expect a salami sausage, a whole pineapple, mushroom caps with stems, a package of bacon, or a block of Velveeta cheese.
However, if you wanted to put on a package of bacon, I wouldn’t complain!
N.B.[ul]
[li]Canadian Bacon is NOT Ham![/li][li]Cheese Pizza is not pizza - it is pie crust waiting to be filled![/li][li]Pineapple on pizza is heavenly![/li][/ul]
No no no no no… the post said “spaghetti sauce WITH unpreeled shrimp.” As an ingredient, not shrimp as the entree with sauce on top. At least, that’s how I read it.
And spaghetti sauce with shrimp IS very good. But the kicker is the adjective “unpeeled.” I don’t mind peeling shrimp myself, but I hate picking them out of my sauce-covered spaghetti to do it.
O-lives matter.
Apparently some people eat the shells. I have encountered a Chinese dish called Crystal Shrimp where the idea was obviously to eat them with the shell on. (Didn’t order that again!)
When I cook with raw shrimp I shell them completely including the tail fins that a lot of people leave on. Except if I’m just boiling them - then it’s easier to shell after they’re cooked.
Shrimp shells: yum! Crunchy chitiny goodness. Seriously, I like 'em that way, and there are some studies that say the fiber is good for you. Dunno about that, but I like the crunch!
(Lobster shells are much too thick. My teeth aren’t strong enough! But crayfish/crawfish shells: jes’ fine!)
Going slightly off-topic on a tangent, one of the major olive suppliers recently put out what they call “Natural” olives.
They are kind of between the different varieties: not as salty as regular green olives, without the weird metallic taste of black, and not as strong as Kalamata. They are pretty good. 
I have doubts that the shell would break down enough to act as fiber rather than an indigestible lump (a question of scale, I grant), but there is a weight-loss fiber derived from shrimp shells. Chitosan is chitin processed with acid to remove the carbonate component and then neutralized. On the other hand, maybe your stomach acid will do that …
There is research going on aimed at using it to make biodegradable “plastic” bags also. Apparently the remaining components will polymerize if correctly treated.
Our coat of arms will be a pizza, a martini, and a nice charcuterie.
We will fight - after I finish this drink.
Whole olives on a pizza? Maybe they wanted you to do the work and slice em? 
Shaken, not stirred? 
There’s also the point that you can get away with skimping on the olives if you slice them—you get them thin enough, you can cover a pizza with like three olives. So whole olives forces olive honesty.
You CAN cook pretty good shrimp with the shells on, but you have to do it correctly. If the shells don’t crisp you’re doing it wrong. You’ve got to dry the shell-on shrimp very thoroughly. No, dryer than that. Then dust with corn starch and salt and pepper. Then sear them on a very very hot pan, very quickly on both sides, only a few at a time.
If the shells get crispy and the shrimp inside isn’t overcooked, you’ve done it right. If you’ve done it wrong, the shell is soggy and the shrimp inside is overcooked and rubbery and you should feel bad. And if you dump the crispy shrimp on top of a sauce for more than a few seconds all your work will be for nothing.
The Crystal Shrimp dish I tried was nothing like that. Breading and a sauce. I was not impressed. :dubious:
Yeah, I’ve had a few dishes like that. I’ve always eaten salt & pepper shrimp, for example, with the shell on.
Some helpful advise: Do not, I repeat DO NOT, order their pineapple pizza. If you get my thinking on that!
I had a girl friend introduce me to pepperoni-and-olive pizza. The olives deliver a better texture and taste, and don’t get over whelmed by the pepperoni like pepperoni-and-mushroom, my previous favorite was.
And sliced black olives please. Way back when the Diamondback were the world champions (if only a year) a news story mentioned that Luis Gonzales would have a green olive and pep combo waiting for him (and the rest of the team) when they finished the game. I tried it once – good on ya, Gonzo, but it’s not for me.
Where do I enlist?
I also like pineapple on pizza, but not sliced - chunked. In fact, my standard pizza at home is topped with BBQ chicken, pineapple and onions.
Did we ever figure out what kind of olives were on the OP’s pizza?