I fell into one of those olives-stuffed-with-garlic jars years ago.
OH-MY-GAWD, they were out of this world! Soaking in that brine turned the garlic clove into a sweet little morsel, and the buttery olive made everything perfect! And it’s all wonderfully salty! I kept going back for just one more…
And then the heartburn hit!
When I see a jar of garlic-stuffed olives now, on a store shelf or in some specialty catalog, I get a Mona Lisa smile on my face and then I move on.
Love them both.
mid-Daughter assures me there are black olive stuffed in green olives. After pondering the physics of the thing I decided they chopped the black olives first.
My sister used to get hand-stuffed bleu cheese olives from her local farmers’ market. They were to die for. I could have happily chomped down an entire container. Then the guy quit. (Maybe his stuffin’ finger got the rheumatiz.) Some jarred kinds are OK, some pack them in oil. Blech.
You could call it o-love, but the truth is, I’m an addict.
If we’re gonna discuss bad-for-you good stuff, along with garlic stuffed olives, I’ll have a jar of red grapefruit sections, packed in their own juice, in the refrigerated section of the produce department.
Every couple of years, I break down and buy one of those. When I get home, I get comfortable, open the jar, and chow down everything. Then I drink the juice.