Anonymous wrote:

Anonymous wrote:Buy decent Castelvetranos. dump the brine. Make your own (lemon rind, good salt, water/wine, whatever flavor pairings match your meal)

re-brine and wait a bit. You're welcome.

What’s the lifespan on that, assuming you stick it in the fridge after rebrining?

Months, if they last that long, assuming you're using the level of salt OP seems to be looking for (and not plucking them out of the jar w/ fingers).

Laurel Hills.

Anonymous wrote:Buy decent Castelvetranos. dump the brine. Make your own (lemon rind, good salt, water/wine, whatever flavor pairings match your meal)

re-brine and wait a bit. You're welcome.

What’s the lifespan on that, assuming you stick it in the fridge after rebrining?

This makes me want to go to Rodman’s.

Anonymous wrote:Roland Foods, nicoise olives, but hard to find.

nicoise are black olives, not green

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The only answer is castelvetrano.

Is there a saltier version? I got the Mezzetta brand and they’re so plain

Castelvetranos are pleasant for people who don't like olive flavor a lot. They have a more vegetal flavor like artichokes.

You might want kalamatas even though they aren't fat or green. Try Trader Joe's.

Kalamatas don’t taste similar to green olive varieties at all. If you love all olives they could work but if you only like green olives, you’ll be disappointed.

PP. Fair but we're talking about stuff that mostly costs less than $10 a jar. OP can take a $3 risk.

I grew up on cheap salty green pimento-stuffed olives. But I also like Castelvetrano, canned black olives, and kalamatas. They all have variants of oliveness. Kalamatas are my go-to now. I feel they fail the OP's specifics more on color and size than taste profile.

As an aside, my family's experiments with olive bars never work out. And our gourmet grocery store recently got rid of theirs. I guess my neighbors also were not interested. I'm also not impressed with a Trader Joe's Conversational Trio olive jar we just opened. Different olive sizes and colors but they do not taste different enough after sharing brine. And the small ones have a poor meat to pit ratio.

Buy decent Castelvetranos. dump the brine. Make your own (lemon rind, good salt, water/wine, whatever flavor pairings match your meal)

re-brine and wait a bit. You're welcome.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The only answer is castelvetrano.

Is there a saltier version? I got the Mezzetta brand and they’re so plain

Castelvetranos are pleasant for people who don't like olive flavor a lot. They have a more vegetal flavor like artichokes.

You might want kalamatas even though they aren't fat or green. Try Trader Joe's.

Kalamatas don’t taste similar to green olive varieties at all. If you love all olives they could work but if you only like green olives, you’ll be disappointed.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The only answer is castelvetrano.

Is there a saltier version? I got the Mezzetta brand and they’re so plain

Castelvetranos are pleasant for people who don't like olive flavor a lot. They have a more vegetal flavor like artichokes.

You might want kalamatas even though they aren't fat or green. Try Trader Joe's.

Agree.

Turkish green olives, sealed in a vacuum. They are horrifically salty but to each their own.

Anonymous wrote:

Anonymous wrote:The only answer is castelvetrano.

Is there a saltier version? I got the Mezzetta brand and they’re so plain

Partanno

Don’t get Mezzetta - Wegmans olive bar has a few good options.