TO think there is no point to the black olive?

[Newjob12345]

They are the green peppers of the world. Totally pointless, always squishy.

Aibu?

Ridiculously unreasonable. Black olives, along with green peppers, are bloody lovely! I also resent your description of a black olive as squishy

My subway would be incomplete

Can't remember the last time I had black olives though I love green ones. So I was ready to agree with you.

However I love green peppers so for that YABU.

I like black olives. I don't like green ones.

Therefore, YABU.

Ah, but there are black olives and black olives, some are fabulous,some tasteless and revolting. YABU.

YABU. Not a fan of green peppers, but love black olives.

YABU black olives are great and IME not squishy.

How do you cope with the squishyness? The texture of them is always vomit inducing, I don't think I've ever had a nice one.

You are all wrong, I am NBU.

Ok on pizzas,in pasta.Green peppers ok in curry and stews.

Ybvvvvvvu green olives are gross, black ones are delicious
Do agree with you about green peppers though!

You are probably eating the wrong variety.

They are lovely. You must be eating the wrong type.

YANBU - There is point to ANY olives < dons hard hat >

YABU re green peppers

Green olives are for bread and martinis, black olives are for melted cheesy things and salads. Stop eating the posh but squishy Kalamata ones and get some lovely firm cheap ones from Lidl.

YABU. They're delicious. I too love green peppers.

There must be a scientific reason for either loving or hating these things.

I love them, especially on a pizza with anchovies

Try the Kalamata olive which is a deep purple:
www.greekolives.net/wp-content/uploads/2016/05/Kalamata_olives_facts.jpg

"The Kalamata olive is a large purple olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil."

There are not two different varieties of olives. Green olives are just unripe, so without black there would be no green. They go well on pizza, several dishes require black olives. Not all of them are squishy either.

Which ones are the nice ones and what can I do with my shitty ones to make them taste nice?
I got a big pot from a naice farm shop. Green ones were amazing and lasted only 2.7 seconds. The black ones were left untouched due to how disgusting they are.

All olives are pointless.

Pica, you are incorrect there are loads of varieties of olives, i think i could name half a dozen at least.

Northumberlandlass get off my thread and take potty mouth with you

Make a batch of puttanesca sauce.
It wouldn't be right without some (an entire huge jar) black olives in it. Although I don't buy the expensive ones for cooking with, just Aldi ones which are firm and delicious.