One of my favorite sandwiches when I was a young one at around 8-9 years old, was a chopped olive sandwich. My mom would open a can of chopped olives, mix in a tablespoon of mayonnaise and then spead it in between two slices of bread. I love it and one in a while I'll treat myself to all that sodium and do it again! Thanks for the memory
My dad used to cure olives with lye. So wonderful, people would be put on a waiting list for a jar of his home-cured olives! Don't discount lye-cured olives just because you don't like the ones in the can at the grocery store. That's like saying you don't like Parmesan cheese when the only Parmesan you've tried comes in a green shaker.
As a child of the 40’s and 50’s, canned black olives (we hated the green) were all that was available in our farming community. I loved them and even got a can of my own for my birthday. I still love them.
I think Jack is a very knowledgeable guy who presents each product in a straitforward manner that is understandable and entertaining. Have been watching him for years.
These are clips taken from an episode of the full show, so they're probably limited in what they can do with regards to video length as it has to be squeezed in between 2 recipes and still fit in a half hour TV time slot. A lot of the online-only videos like What's Eating Dan and Lan's new cooking technique series seem a bit better.
They remind me of Christmas too because that's when we prepare them stuffed with cream cheese as an appitizer. As soon as I was old enough to manage it, that became my job and contribution to the Christmas spread.
I would love to see a more in-depth presentation with the names given on the screen. For many of us from small towns, you don’t get many choices at the local supermarket. Ordering online is now an option but I don’t know what I am buying, My favorite is to visit Middle Eastern markets and buy different types. My favorite are labeled Palestinian mountain olives and they look similar to the fourth one in this video. Small diameter, long and tapered with a large pit. Absolutely delicious flavor. I stock up each chance I get. 😊
I love all olives, my Aunt Aurora would put some orange zest in the oil cured olives. I also love the black olives from the can, we always put them on pizza!
Locanda in SF had cheese-stuffed and fried castelvetrano olives and they were so unbelievably good. I will never stop buying canned black olives, thank you very much.
Canned black has it's place. A mushroom and black olives on a cheese slice is my idea of a good time. But I certainly wouldn't float one in my martini!
Paul that is because the Spanish are the worlds greatest masters of the canning arts. From olives to sardines to asparagus, if it’s Spanish and in a can it’s going to blow your mind.
Canned black olives are the Maraschino cherries of the olive world. Castelveltrano, Kalamata, and salt-cured olives provide different flavors and textures, and are definitely worth a try if you haven’t taken the plunge. 😋
The Lindsay Crafted Medium Pitted Green Olives, which come in a can, are my favorite. They're even more buttery than the Castelvetranos, I swear. However, the most flavorful olives I've ever found is Mezzetta's Napa Valley Bistro™ Pitted Kalamata Olives with Cabernet & Herbs, which are marinated in Cabernet Sauvignon. Don't worry, they are the same price as the others, at least where I shop.
We love jalapeno stuffed olive with the piece of jalapeno removed and replaced with blue cheese.These are then used in our Martini`s! Delicious! Sometimes stuffed with anchovy as well.
One of my favorite open-faced sandwiches growing up was cream cheese and sliced green olives with pimiento on white toast (preferably Arnold Brick Oven White). It's so good you have to try it. Buy the whole. stuffed olives and slice them yourself. They even come in a low sodium version now so I don't feel so guilty when I indulge.
Hard disagree. Canned black olives have a distinct flavor and find a place in a handful of recipes. I don't think kalamata are always a good substitute.
The problem with substituting is that a lot of people canned black olives are just a garnish, for instance in a Mexican dip. If you use Kalamata they may be in for an unpleasant surprise.
Canned black olives have about as much flavor as a pencil eraser. Sure, some people like them, but some people can't taste anything but salt, sugar, and fat.
@@jackal59 I think you should look at the source of black olives. Sure, some folks love them and others don’t, but they do have a very distinct flavor and texture.
I took my Mom (Class of 1944) to her class reunion in 1984, and the first friend who saw her said, before "Hello" or How are you " or "You look great!", she said, "Alice Evans! Do you still eat nothing but black olives and celery hearts?" I tried to keep a straight face, without much success. Me, I won't stay in the same room with canned black olives. Tasteless, with the texture of badly cooked boiled eggs. Ultimate nastiness!
My husband can sit and eat handfuls of pimento-stuffed olives...and I just can't. Now, black ripe olives stuffed with softened cream cheese is something my kids and I enjoy.
@@mildtotemperate Something about the tone of my veins that prevents the blood moving through like it should, and the sodium helps push it through. I didn’t completely understand. It was just a guess on his part, and had he checked my iron levels, that would have been a better explanation for my lightheadedness.
Hate Castelvetranos. Giant lumps of flavorlessness. It's not the lye-cured olives that are the problem. Lye-cured can be excellent--nutty and crisp. The problem you have with them is that they're canned, which means they have to be retorted at high temperatures to keep them from developing botulism (they are too low acid to be safe in an anaerobic environment). Kept in brine and not canned, I've kept them for several months, with no discernible loss of quality. The canning process is the culprit. It tends to make them a bit mushy, though there are variations between brands. I did my first competitive (canned) olive tasting about 65 years ago, at age 10, at an annual Olive Convention in Santa Barbara. My Dad's first job out of college, in 1936, was working as the plant chemist for an olive company in the San Fernando Valley. Even after he left there, when we could get fresh olives, he would lye-cure them. We loved them; all my friends used to love them, when I did them. Some even "borrowed" the recipe and cured their own. Unfortunately, I now live in an area that's marginal for olives, so don't have easy access.
What?! No canned black olives?? They are a staple for me. Why malign them? I’ve never considered them low on the totem pole😒 I demand you take back what you said about them, Jack!!
As I've gotten more into olives, I don't like pitted olives. It seems the brine becomes the dominant flavour instead of the olive. Of the bunch above, the salt / oil cured are my favourite since you can taste the oil in the olive. If you do like olives, make Chicken Tagine with olives and preserved lemons. Use a mixture of black and green olives. Don't use pitted olives since they will probably turn into mush.
Oh you didn't put a list of the names and how to spell them in the information box! Castellini olives? Oh no and I didn't get the name of the little one at the end and I have no idea how to spell it. Thanks!
Why doesn't anybody ever mention Cerignola olives? Castelvetrano olives are also good but they are becoming way overpriced just from being "fashionable". Cerignolas are just as mild and buttery, and a lot bigger.
I grew up eating 10 canned black olives at a time. Ya know one on each fingertip. Tasted good to me
Same here, olives (10 at a time) were Thanksgiving and Christmas tradition in our family.
I buy the biggest when I know my grandkids here finger tips like you-I like all olives
I like them too
No lye
Have you tasted any others? I use a lot of Castelveltrano and they are much better.
I love Jack and his segments. He is fun, interesting and very informative. One of my favorite stuffed olives are anchovy stuffed olives, so delicious!
One of my favorite sandwiches when I was a young one at around 8-9 years old, was a chopped olive sandwich. My mom would open a can of chopped olives, mix in a tablespoon of mayonnaise and then spead it in between two slices of bread. I love it and one in a while I'll treat myself to all that sodium and do it again! Thanks for the memory
Try a tapenade
My dad used to cure olives with lye. So wonderful, people would be put on a waiting list for a jar of his home-cured olives! Don't discount lye-cured olives just because you don't like the ones in the can at the grocery store. That's like saying you don't like Parmesan cheese when the only Parmesan you've tried comes in a green shaker.
Mic drop.
As a child of the 40’s and 50’s, canned black olives (we hated the green) were all that was available in our farming community. I loved them and even got a can of my own for my birthday. I still love them.
I agree. I have a hard time resisting eating the whole can!
Me too! Same generation, canned black olives for birthdays, still love them.
I think Jack is a very knowledgeable guy who presents each product in a straitforward manner that is understandable and entertaining. Have been watching him for years.
Anyone else feel this could have been a longer video? Like at least 10 minutes dedicated to the loveliness of olives.
I was hoping for a taste test tbh. Their recommendations are spot on.
We appreciate the video. Just wish there was more to it.
30 minutes would be even better!
These are clips taken from an episode of the full show, so they're probably limited in what they can do with regards to video length as it has to be squeezed in between 2 recipes and still fit in a half hour TV time slot. A lot of the online-only videos like What's Eating Dan and Lan's new cooking technique series seem a bit better.
My first thought was “not long enough”
I grew up with canned black olives, still love them, I used to get a can in my Christmas stocking, I could eat the whole can!
Bruh🤢🤢🤢
that's so sweet! I'm totally doing that for my toddler who's olive obsessed 🤣
They remind me of Christmas too because that's when we prepare them stuffed with cream cheese as an appitizer. As soon as I was old enough to manage it, that became my job and contribution to the Christmas spread.
I love all olives but really have a nostalgic love for canned black olives.
@@aaronmacy9134 That's precious
I live in a very different world.... I love the black canned olives and the green pimento stuffed manzillas.
I myself love black canned olives
Especially on pizza!
Me too! Why is he saying never eat canned olives? Just because he doesn’t like them? We all have our preferences. I myself love all kinds of olives.
Forking A, pal! Especially from California.
Me too! And I loathe kalamata olives.
Black olives are disgusting.
I would love to see a more in-depth presentation with the names given on the screen. For many of us from small towns, you don’t get many choices at the local supermarket. Ordering online is now an option but I don’t know what I am buying, My favorite is to visit Middle Eastern markets and buy different types. My favorite are labeled Palestinian mountain olives and they look similar to the fourth one in this video. Small diameter, long and tapered with a large pit. Absolutely delicious flavor. I stock up each chance I get. 😊
I just love all olives. Although I do prefer the ones that don't come in the cans I will still eat them because they're olives.
Castelvetrano olives are so underrated. They are SO delicious!!!
I just got my canned black olives today. Mmmm mmmmm. I put them on salads, in spaghetti, in enchiladas. I like green ones too.
Spaghetti? I'll have to try that. You forgot Potato Salad - gotta have some canned black olives on top
I LOVE my canned black olives!
I love all olives, my Aunt Aurora would put some orange zest in the oil cured olives. I also love the black olives from the can, we always put them on pizza!
Locanda in SF had cheese-stuffed and fried castelvetrano olives and they were so unbelievably good.
I will never stop buying canned black olives, thank you very much.
I consider canned olives a totally separate category from the rest of them- I love them equally, but differently :D
They have their uses, like salads or pizza
@@guimontagor channeling childhood thanksgivings or “grownup parties” where you put them on your fingertips 😅
Canned black has it's place. A mushroom and black olives on a cheese slice is my idea of a good time. But I certainly wouldn't float one in my martini!
My favorite segment, so educational. This one was way too short though!
I’ve never had a canned olive that was bad. I don’t understand why it’s an issue. They’re delicious.
I have, but it was a 5-6/10 so it was still good, just not as good as some.
it's an issue because people believe the caustic chemicals used to cure olives remain on the olives... they thoroughly wash the lye away
As a Spaniard I have to say that you can buy brine cured olives in cans here and they are perfectly fine. 🤷♂️
Agreed. All of the canned olives from my supermarket are terrible but the canned ones from my local Spanish deli are very good.
Paul that is because the Spanish are the worlds greatest masters of the canning arts. From olives to sardines to asparagus, if it’s Spanish and in a can it’s going to blow your mind.
Ortiz from Spain has a most delicious tuna in a jar.
Can you suggest good brands for canned Spanish olives? I can’t go to a market due to handicaps but can order online.
Chacha Cha, Me too compadre
Very helpful. Thank you!
Castelveltrano is not salty like others, why? I love them, I cannot stop
Stuff the geeen ones with blue cheese or garlic cloves. Put them in a dry martini. So very good.
Canned black olives are the Maraschino cherries of the olive world. Castelveltrano, Kalamata, and salt-cured olives provide different flavors and textures, and are definitely worth a try if you haven’t taken the plunge. 😋
Love canned black olives, other types hard pass.
Thank you for the spelling so I can ask by name in the market.
love all olives, canned or not 😋
@@nickprafke6664 AMEN!
However, I keep a can or two of black olives in the cupboard for pizzas and enchiladas . . . and making Mickey Mouse hands on a kid.
Mezzetta pimento stuffed olives soaked in dry vermouth = snacking perfection 👌👌👌
Good, helpful info. Excellently, concisely presented.
A green olive brined with spicy peppers or Chalkidiki are my faaaav!
I see a lot of love here for the canned black olives. I agree. Always loved them as a kid. Jack must have not grown up when I did.
I love all olives, but the black canned olives are my favorite!!!
The Lindsay Crafted Medium Pitted Green Olives, which come in a can, are my favorite. They're even more buttery than the Castelvetranos, I swear. However, the most flavorful olives I've ever found is Mezzetta's Napa Valley Bistro™ Pitted Kalamata Olives with Cabernet & Herbs, which are marinated in Cabernet Sauvignon. Don't worry, they are the same price as the others, at least where I shop.
I love black olives! all all olives really !
I love to stuff the big pitted castelvetrano olives w/ marcona almonds. Sooooo delicious w/ a glass of robust red wine!! 💕
I love the Mezzetta brand green olives stuffed with garlic.
We love jalapeno stuffed olive with the piece of jalapeno removed and replaced with blue cheese.These are then used in our Martini`s! Delicious! Sometimes stuffed with anchovy as well.
One of my favorite open-faced sandwiches growing up was cream cheese and sliced green olives with pimiento on white toast (preferably Arnold Brick Oven White). It's so good you have to try it. Buy the whole. stuffed olives and slice them yourself. They even come in a low sodium version now so I don't feel so guilty when I indulge.
I love all olives!! TFS 🫒🫒🫒
Don't forgetta Mazetta! I love their garlic stuffed.
Mezzetta is a name brand, not a type of olive. Mezzetta sells many different types of olives.
Nice. I hope you do olive marinades like to have at the Italian deli.
Castelvetrano olives are heavenly.
I love all olives. And I’ll never stop putting back canned olives on my pizza.
I love olives
Hard disagree. Canned black olives have a distinct flavor and find a place in a handful of recipes. I don't think kalamata are always a good substitute.
The problem with substituting is that a lot of people canned black olives are just a garnish, for instance in a Mexican dip. If you use Kalamata they may be in for an unpleasant surprise.
Joke’s on you….I love the texture and lack of flavor of black olives.
just love listening to jack bishop........awe some man. He's always ready to burst out laughing. he makes me happy.
watching this while eating olives
Nothing wrong with canned black olives. Why the hate, bud?!?
Right! I typically enjoy this channel, but that comment came off as pretentious to me. I enjoy canned olives. Don't tell me what to like.
@@cablefast Or worse yet, try to tell me what not to like.
Canned black olives have about as much flavor as a pencil eraser. Sure, some people like them, but some people can't taste anything but salt, sugar, and fat.
@@jackal59 Your obvious problem is that you eat way too many pencil erasers!
@@jackal59 I think you should look at the source of black olives. Sure, some folks love them and others don’t, but they do have a very distinct flavor and texture.
Fantastic video. Thank you.
Black canned olives are perfect in Mexican style dishes such as enchiladas. Doesn’t need to be fancy- it’s peasant fare.
I love all kinds of olives and I will say I even love canned black olives. I even drink the brine. They are not flavorless.
RIP your blood pressure.
I was hoping for a discussion of the sizes.
I took my Mom (Class of 1944) to her class reunion in 1984, and the first friend who saw her said, before "Hello" or How are you " or "You look great!", she said, "Alice Evans! Do you still eat nothing but black olives and celery hearts?"
I tried to keep a straight face, without much success.
Me, I won't stay in the same room with canned black olives. Tasteless, with the texture of badly cooked boiled eggs. Ultimate nastiness!
Pocas cosas me gustan tanto como las aceitunas 😍
THANKS
I love canned olives. Thats just a bad take based on his palate.
My husband can sit and eat handfuls of pimento-stuffed olives...and I just can't. Now, black ripe olives stuffed with softened cream cheese is something my kids and I enjoy.
Amazing! The wide world of olives only encompasses Italy, Greece, and Spain! Did the olive tree suddenly appear in one of these countries?
Thank you, Jack!
My doctor told me to increase my sodium without really a whole lot of further guidance, so I’ve been snacking on olives. This is great info.
Why did your doctor tell you to increase your sodium?
@@mildtotemperate Something about the tone of my veins that prevents the blood moving through like it should, and the sodium helps push it through. I didn’t completely understand. It was just a guess on his part, and had he checked my iron levels, that would have been a better explanation for my lightheadedness.
Hate Castelvetranos. Giant lumps of flavorlessness. It's not the lye-cured olives that are the problem. Lye-cured can be excellent--nutty and crisp. The problem you have with them is that they're canned, which means they have to be retorted at high temperatures to keep them from developing botulism (they are too low acid to be safe in an anaerobic environment). Kept in brine and not canned, I've kept them for several months, with no discernible loss of quality. The canning process is the culprit. It tends to make them a bit mushy, though there are variations between brands. I did my first competitive (canned) olive tasting about 65 years ago, at age 10, at an annual Olive Convention in Santa Barbara.
My Dad's first job out of college, in 1936, was working as the plant chemist for an olive company in the San Fernando Valley. Even after he left there, when we could get fresh olives, he would lye-cure them. We loved them; all my friends used to love them, when I did them. Some even "borrowed" the recipe and cured their own. Unfortunately, I now live in an area that's marginal for olives, so don't have easy access.
What kinds of olives do you like best?
@@mildtotemperate Except for Castelvetranos, I generally like ALL the others. Different characteristics which work better with one or another dish.
Hello. Glad to learn
I love everything Mezzetta 😋
I love canned olives
My fave pizza is mushroom, onion and the typical canned black olives!!!
Best olives are kalamata, green are good if stuffed with feta, cream cheese or jalapeños.
Excuse me but black olives are great. Not going to use green olives on my nachos.
I seek out Spanish green olives stuffed with anchovy. i have easily joyfully eaten can or jar, next day more.
Do yourself a favor and try to find some high quality Castelvetrano olives. Partanna makes some good ones.
What about calamari olives? Awesome on Greek salad.
Ummm...lol?
Calamari is squid.
Info love the brine olives
Never did like the cam stuff and now it makes sense
Canned olives are perfect on a pizza in my opinion.
I like canned black olives...
Canned black olives yummy
Love it! I am a big fan. I have all your books.
Jack I love these comparison videos 👏
What?! No canned black olives?? They are a staple for me. Why malign them? I’ve never considered them low on the totem pole😒 I demand you take back what you said about them, Jack!!
Not all brine cured olives are created equal. Some will include soy based preservatives and dyes.
The green Spanish olives are my favorite. I can't keep them in my house because I'll go through a jar of them rather quickly.
As I've gotten more into olives, I don't like pitted olives. It seems the brine becomes the dominant flavour instead of the olive. Of the bunch above, the salt / oil cured are my favourite since you can taste the oil in the olive.
If you do like olives, make Chicken Tagine with olives and preserved lemons. Use a mixture of black and green olives. Don't use pitted olives since they will probably turn into mush.
Black olives are great for pizzas, not so much for martinis
Castelvetrano is the only olive I've ever tried that tasted good, instead of tasting like salty bile like the rest of them
Or, here's a crazy idea, eat whichever olives you like and don't worry about what a bunch of strangers think.
Word.
Lots of people love canned olives. I don't but I literally just got in a conversation with a person who likes them.
Which kind of olive is best in a martini? Inquiring minds want to know.
@Wastrel Way…Whichever YOU like best is what’s best!
What do you think of Goya extra Virgin organic olive oil?
Oh you didn't put a list of the names and how to spell them in the information box! Castellini olives? Oh no and I didn't get the name of the little one at the end and I have no idea how to spell it. Thanks!
I love these types of videos
Thank you.🤗🤗🤗💐🫶🏻💋
Mezzetta Jalepenio stuffed olives. Make your martini say Ole.
Why doesn't anybody ever mention Cerignola olives? Castelvetrano olives are also good but they are becoming way overpriced just from being "fashionable". Cerignolas are just as mild and buttery, and a lot bigger.
My FAV! Trader Joe’s Italian Olives 🤤 yum
I'm not a foodie but this castlevertrano olive are the bomb. So buttery and good. I stock up at Costco!
That’s my favorite also, it’s my daily snack
Has anybody ever heard of, or tried Graber Olives?
I love olives - all olives - yes, even the oft-maligned canned black ones (I will eat the whole can of them if I can get away with it, lol).
Green olives are more delicate in flavor?!
Mediterranean Organic has Kalamata and “black” varieties. What is the latter?
I love you guys
What! No Graber olives?
I’m on an olive diet. Whatever I eat, I’ll live.
I don't like the saltiness of most olives. Black Cerignola is a nice "starter" olive as well.