I was reading the thread about Nigella's great watermelon/feta/olive salad and noticed that several posters spoke of draining the olives. I clicked on the link to Nigella's recipe in one of the posts and saw the same thing.
I tell you now that I cannot EVER eat one of those canned black olives again in my life. After I tasted REAL olives, these canned dealies taste like crap to me. Is anybody actually USING canned black Lindsay (or whoever) olives in any recipe?
Well, maybe I'd still use them to make that olive/cream cheese dip my father used to make.
End of rant.