Author Topic: What is a good Olive?  (Read 1488 times)

0 Members and 1 Guest are viewing this topic.

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1594
  • Location: Boston
What is a good Olive?
« on: November 30, 2009, 10:22:19 PM »
I want to make a pizza with olives but there are so many kinds I don't know which would go good on a pizza. I don't want one that is to salty, so it doesn't overpower the sauce and dough taste. I have had the usual black olives that most places use and I don't really like that taste.


Offline jeff v

  • Registered User
  • Posts: 1471
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: What is a good Olive?
« Reply #1 on: December 01, 2009, 10:16:21 AM »
My three favorite black olives are Gaeta- http://recipes.wikia.com/wiki/Gaeta_olive , nicoise http://recipes.wikia.com/wiki/Nicoise_olive , and kalamata. I use all three on pizza with Gaeta being my first choice, kalamatas may have a stronger flavor than you're looking for.

Jeff
Back to being a civilian pizza maker only.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22301
  • Location: Texas
  • Always learning
Re: What is a good Olive?
« Reply #2 on: December 01, 2009, 10:46:39 AM »
David,

I know from what you have said elsewhere on the forum that you are planning to open up your own pizza place. Most pizza places use the standard California or similar black olives that you do not appear to like. On occasion, a pizza operator will use something like a Kalamata olive, but most often that olive is reserved for specialty "Greek" style pizzas, with feta cheese, onions, artichokes and the like. I know that you registered recently at the PMQ Think Tank, so you might want to post your questions on olives there to get reactions from commercial pizza operators, just about all of whom offer olives as one of the available toppings.

Peter


 

pizzapan