Has anybody tried these? I am only interested in them because they are not treated with lye and have no vinegar. If you have tried them, what is their taste/texture?
Sun dried olives
SomeGuy
(Joey)
#2
Have no personal experience with them, but they do look interesting.
Not sure what your concern is with most other olives … we always have giant Spanish olives and Greek Kalamata olives in the house. There’s nothing in their ingredients that causes us any concern.
On the contrary, the Kalamatas are packed in delicious red vinegar, which gets used in a variety of ways after the olives are gone.
Where did you encounter information indicating that “regular” olives are to be avoided?
collaroygal
(KCKO, KCFO 🥥)
#3
Have never heard of sun dried olives. I eat a LOT of olives, mostly kalamata ones, but if I see a type I haven’t tried before, I’ll give them a go. Only ones I don’t like at canned black olives. Just not that interesting to me.
What do you have against the vinegar in olives? It is really healthy stuff and I drink it all the time.
SomeGuy
(Joey)
#5
I agree the canned black olives are less exciting, but we keep several cans on hand for (keto)-pizza toppings, tossing a few in a salad, chopped up into home-made guacamole, etc. But they’re too boring to munch by themselves.
And of course I’d never insult my 4-olive vodka/vermouth martini with such pedestrian olives 
PaulL
(You've tried everything else; why not try bacon?)
#6
I hope olive to see the day when no one is forced to eat substandard olives!
