Almonds … good …olives …better (don’t tell my cardiologist)
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My current obsession is anchovy olives. I must have eaten my weight in them in Galicia this spring
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I love anchovies (see a salt pattern here?) but I’ve never had an anchovy olive (takes out her list, adds item). I do like garlic-stuffed olives. And unpitted castelvetranos. (No guests around = I don’t haul out the olive pitter ; I just gnaw them. 
)
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Its so normal in Europe to have unpitted olives that rhey make special little olive plates with a little bowl attached to put the pits.
Anchovy olives are a vaguely sweet/salty/umami bomb…and theyre delicious!
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I think the unpitted ones have much better texture and taste. I’ll put a spittoon on the table - I’m not formal. 
So many people I know don’t like anchovies … good … more for me!! I’m going to hunt down those olives.
While we are on this delightful olive digression, I would like to put in a good word for jalapeño stuffed olives, too.
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I wish I liked whole olives more, but I can’t abide them. I bequeath you my share.
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Theres a dive near me that sets up a Bloody Mary bar on Sundays (pour it in your stainless tumbler. Now we’re on topic).
They stuff olives with everything you can think of…pepperoni, think chunks of cooked bacon, bleu cheese, almonds…its worth the price of the bloodies (a princely $6 and its actually good) just to troll through the olives.
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The olives sound great, but I liked Bloody Marys better before they turned into food towers. I like 50/50 Clamato and V-8 over ice with a splash of Melinda’s Bhut Jolokia, a splash of Worcestershire, a lime wedge squeezed and dropped in, and a jigger of gin, all stirred with a celery stick. That might be a tall, cold drink I would savor slowly enough to use a coozie.
I basically count pitted and stuffed olives as whole.
I find my dislike of olives strange because I like olive flavors, and I enjoy olive dice and oils in/on dishes, e.g., pizza. But I’d rather have a root canal than nosh on a jar of olives.
And I feel that way about soft-boiled eggs … so who knows? I like scrambled and fried with a runny yolk, but nope to the egg cups.
When you say soft boiled, how soft? I like them at five minutes with a fully cooked white and a runny yolk, but I have never liked snotty uncooked whites. How about poached (basically soft boiled with no shell)? Personally I have never met a method of cooking eggs I truly disliked but plenty that were so over or undercooked as to be much less enjoyable. The closest I have found to a bad method is “poached” in a microwave.
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Snotty whites are a no no. Poached are ok on top of an English muffin, but eating a quiveringly soft egg just isn’t my cup of egg. But I don’t like squishy, mushy stuff anyway. It’s probably a texture thing. Who knows? It’s left over from my childhood.
When microwaves were a new thing, I remember trying out scrambling eggs in a Pyrex measuring cup. It worked, but why bother?
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Yeah, Ill sample the olives, but this trend of assembling an wntire meal on top of a cocktail actually puts me off. Its not appetizing in the least.
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There’s an upscale pub we frequent that riffs the “food atop” mega Bloody Mary. We’ve never tried it (It allegedly serves as breakfast for two), but I find it strangely appealing. Of course there’re the practical problems with how you eat/drink: no plate, and a straw.
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Texture for sure. Pitted olives get mushy.
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Maybe better texture, but still mushy…
Olive textures are over the map, and sadly the better known ones like ripe black, green manzanilla, kalamata, and even Graeber are among the mushier choices. Little arbequinas are usually quite firm. However, if you love them as much as I do, and I also love blue crab, you could just about starve eating either.
