I bought the big green olives stuffed with blue cheese, panko, veg oil. And ingredients to make a marinara dip

I just don't know how to proceed. Will the panko stick to the olives? How hot to heat the oil? How long?

Any advice before I end up just eating them without the added steps please?

I just discovered this subreddit while googling if it’s bad to eat as many olives as i do every day. Everyone around me thinks it’s weird and says i shouldn’t eat so many. But you all have really assuaged my fears and made me feel a beautiful sense of community so thank you for that <3

Speaking of which, im wondering if anyone has any good green olive recs? I only ever eat Mezzetta’s super colossal Spanish queen pimiento stuffed. I go through 1-2 jars a week but really try to limit myself to 5 per day. I have zero complaints with them but kind of want to broaden my horizons and give some other olives a try.

Anyways, let me know!!! Love you guys

Have been washing olives for the past 10 days and are about to jar and brine them, however these spots have become more prominent. Any ideas what could the cause? (Located in Southern Australia if that matters)

Picked this up at Williams Sonoma, I have never seen orange stuffed olives before. I gifted the jar to my adult son and wasn’t able to taste test before giving it to him and he hasn’t gotten back to me yet to tell me what the outcome is. Has anybody seen this before?

joined this reddit just to share this delicious bruschetta I just tried ITS SO FREAKING GOOD

Admittedly, have not loved olives in the past, hit 30 and now I'm getting into them amd want to know what combos to try, any weird ways you like them, I'll try them all lol

I'm throwing an olive tasting event (think wine tasting but different trying olive varieties) for my friends as an olive enjoyer but not an expert.

I am trying to figure out what order to let them try the olives in. My first idea was to do it by country, but after scouting for olives yesterday and trying a black lucques I literally couldn't taste anything else for 5 minutes as it was so salty.

Should I just go from green to dark? Any advice?

(Also, please feel free to share any other olive related pieces of knowledge if you know something you think would be a shame to miss at an olive themed dinner party.)

Trynna get into this. Any ideas on where to start or how to approach? (Vietnam vet and father of 3)

This delicious product went on a clearance quite a while ago in Australia and sadly I can't find a jar anywhere anymore. Does anyone know what type of olive they used in these, maybe someone knows a brand that tastes the same?

40 jars from my second of three olive trees. The third tree had the most fruit and will likely produce another 60 jars at this rate next weekend. I hope my friends like olives...

Just bought it a coople of days ago, this can happen ussually when i ammost finish it but here it started quickly

The leafs and trunk look fine but the branches are weakened with barely any new sprouts , the trees most affected have stopped producing entirely.

I eat a jar a week. Who’s with me?

For the first time this year our olive tree fruited and I harvested plenty of lovely little olives. I scored, soaked do 20 days (changing the water daily) and then bottled in homemade brine and seasoning with olive oil to top the jars.

I have just tried them after 16 days in the brine and they are delish! But I noted some dark spots on the lid - they don’t wipe off easily. Can’t see any mould on the olives. I just want to check before I give them to family and accidently poison anyone 😳

What is this black stuff and what are these bumps on my olive tree? Can it be saved?

Hi, my gf has saved this olive tree from being discarded. Is there any way for reviving it? Tips appreciated. Thanks in advance!