# Olives + pimiento = why? **URL:** \ **Category:** Cafe Society\ **Created:** [May 13, 2004, 7:25am UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922 "2004-05-13T07:25:34Z")\ **Posts on this page:** 7\ **Page:** 4
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [June 28, 2016, 12:27pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/61 "2016-06-28T12:27:07Z")
> [@Ukulele\_Ike](#): > > Well, THAT makes a lot more sense. “One martini is all right. Two are too many, and three are not enough,” James Thurber and another favorite: “I like to have a martini, Two at the very most. After three I’m under the table, after four I’m under my host.” Dorothy Parker ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [June 28, 2016, 2:11pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/62 "2016-06-28T14:11:45Z")
These days, they’re not even actual pimentos anymore. They’re pimento puree and sodium alginate which has been gelled up and cut into a strip that’s then inserted into the olive. ---
**Author:** ![Sangahyando](https://avatars.discourse-cdn.com/v4/letter/s/f14d63/32.png) [@Sangahyando](https://boards.straightdope.com/u/Sangahyando)\ **Post date:** [June 28, 2016, 2:32pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/63 "2016-06-28T14:32:27Z")
> [@Anny\_Middon](#): > > I can get green olives stuffed not only with pimentos, but with jalapenos, habaneros, garlic, various cheeses, almonds, and anchovies. I am particularly fond of blue cheese or anchovy ones in my martinis, although the others are nice, too. > [@Novelty\_Bobble](#): > > In the UK too, most olives are sold unstuffed but of those that _are_ stuffed it is mainly green and the fillings used are the same as mentioned in this thread. Also available in the UK, are green olives stuffed with sun-dried tomatoes (lovely IMO); and we get them stuffed with Greek feta cheese (OK, but not my favourite). I’ve never encountered blue-cheese-stuffed olives over here: my first instinctive response is not to like the idea much – but wouldn’t unilaterally write blue-cheese-stuffed off without tasting them. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [June 28, 2016, 2:40pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/64 "2016-06-28T14:40:11Z")
Found in the websites of a couple of brands of olives: pimiento (actual strips), anchovy, pimiento-and-piñon paste, boquerón (same fish as anchovy but pickled in a way that leaves it white), tuna in escabeche (a vinegar-based sauce), blue cheese, serrano, garlic, chorizo, onion, hot chili, sweet’n’sour chili, hot chorizo, manchego, indian curry, indian massala, strawberry, date, mango, cherry, fig, papaya, coconut, apricot, pineapple, blueberry, kiwi, jalapeños, piri-piri (pepper, not sauce), almonds, pickle. ---
**Author:** ![DesertDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desertdog/32/11503_2.png) [@DesertDog](https://boards.straightdope.com/u/DesertDog)\ **Post date:** [June 28, 2016, 3:58pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/65 "2016-06-28T15:58:05Z")
> [@pilot141](#): > > My revelation was jalapeno-stuffed olives, but I’ve also enjoyed the garlic-stuffed ones. Oh, yeah. Found at CostCo a few weeks ago a large (naturally) jar labeled “Olives stuffed with garlic and jalapeno.” We figured it’d be some of one and some of the other but it turned out each was stuffed with both. Nom nom nom. It lasted about a week. ---
**Author:** ![bienville](https://avatars.discourse-cdn.com/v4/letter/b/4bbf92/32.png) [@bienville](https://boards.straightdope.com/u/bienville)\ **Post date:** [June 29, 2016, 12:34pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/66 "2016-06-29T12:34:36Z")
> [@silenus](#): > > I don’t think we are ever going to document the “Aha!” moment for stuffed olives I’m pretty sure it was when Archimedes lowered himself into a tub of olives. He realized that fewer olives were displaced if his pushed his fingers, toes, and other miscellaneous dangly bits into the holes of the pitted olives as he exclaimed “Gemista!” ---
**Author:** ![Melbourne](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Melbourne](https://boards.straightdope.com/u/Melbourne)\ **Post date:** [July 4, 2016, 12:02pm UTC](https://boards.straightdope.com/t/olives-pimiento-why/244922/67 "2016-07-04T12:02:32Z")
> [@ronenfe](#): > > I find this whole stuffing thing strange. It’s not easy to find just pitted olives without anything stuffed in them. > . They are very, very common here in Melbourne. I think that perhaps Greeks didn’t get into the “stuffed” olive thing? [Previous page](https://boards.straightdope.com/t/olives-pimiento-why/244922.md?page=3)