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<pre>While we might produce a reasonable percentage of the world's table olives,
I'm guessing that the majority of the US production consists of canned,
pitted, so-called "ripe" olives. These are artificially blackened and
stripped of much of their olive flavor for the "average" American palate.
Even in places such as Corning, California, where I always stop at the
roadside Olive Pit for a few jars, the best tasting olives are the
oil-cured imports.

Of course, the canned, pitted variety are perfect for slipping over the
ends of your fingers, a Thanksgiving tradition that goes way back.

Jim Dixon

http://www.realgoodfood.com
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