Quote:
Originally Posted by curves2000
Olive lover myself here, I have always noticed that olives with the pits in them have greater flavour in them than pitted olives.
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I guess they technically have some residual pit flavour. It is unseemly to eat a greek salad or something and have to work this olive around in your mouth and spit out the pit. Even more annoying is that you don’t immediately expect that someone would put un-pitted olives into a dish.
Don’t serve food that needs to be picked at, like fish with bones still in it or silver skin from ribs. Nobody likes eating something and then having to pull little inedible bits out of their mouth at the table.