Olives? YES!
Kalamatas are good as are many green ones: black from a can is a childhood finger treat! (My dad taught us… and warned us NOT to do that around Grandmama!)
Neither for me thank you.
…You mean I have to choose?
It depends. For sandwiches, pizza, etc., I prefer black olives, because they have a lighter flavor.
For eating by themselves, or with a salad, green all the way.
I gotta say: both are awesome! I’ve got a delicious pepperoni cheese dip that has both kinds, and I will eat both of them plain anytime. Great in their own ways.
Voted black, but really could have gone green after the home cured ones my kid (love that girl) bought from a market stall.
From the supermarket, we’ll usualy get Kalamata.
I have very little experience with green olives, but I don’t remember them fondly. Black olives, on the other hand, are quite definitely good, in two things that I know of. One is on pizza, provided they’re not overpowering. The other is chopped up and mixed with cream cheese, spread on a flour tortilla (one of those pesto or sundried tomato tortillas is even better) and then rolled up and cut into slices. Can’t say I’ve got much olive experience beyond that. I don’t like them on their own.
I voted “black.”
He was absolutely awesome…he was actually one of my cousins (22 years older than I am) but I called him Uncle Mike. He used to sneak me Suzy Q cakes to spoil my dinner and pour us each a glass of milk to have with our snack. He used to sing CCR’s Suzy Q to me…he passed away in 1986…miss him terribly, but whenever I hear Suzy Q, I feel that he is still here in some way. 
I voted green but there aren’t too many olives out there I don’t like.
I find green olives more consistently yummy than black olives; seems to me there are more iffy black olives, while I can’t remember ever having a bad green olive.
So, green. But I generally like 'em both.
This. But substitute garlic for almond. And green olives in my martini please.
Or feta cheese.
Yes.
I love olives in any form, hot or cold, sliced or whole.
Love both! But anchovy-stuffed green olives are the bomb. Can’t make a dirty martini without them! I’ve also never met an olive I didn’t like!