So, who wants to help ... to rattle on in the cellar?

Not The Archers
3323

That Olive looks stuffed. So pepper is present.

That’s yer 5 inna glass.

7 Likes
3324

Bt there are only small amounts of each, so would any of them count as a “portion”? Better have a couple more to be on the safe side.

6 Likes
3325

An obvious, but laudable solution :metal::metal:

5 Likes
3326

I am somewhat disturbed.

But in other news, I am slightly bothered by this casual acceptance of olives in a ginnan bitter lemon. It’s just… wrong.

5 Likes
3327

Don’t look at me - I’m building Martinis

(Though I find myself increasingly favouring Noël Coward’s recipe)

5 Likes
3328

My Vodka Martini at the Casino had 3 olives innit

Just sayin’…

Carinthia.xx

5 Likes
3329

Werl, there’s posh.

5 Likes
3330

I ate olives last weekend for the first time in about sixty years.

They were adequately salty.

6 Likes
3331

My favourites are Kalamata Olives - deeply dark & delicious

Carinthia.xx

6 Likes
3332

I lurve these. Asda do them pitted, so use 'em quick.

Seafood is intended after a beach walk tomorrow,
Good nights, Cellarites,
Soo xx

4 Likes
3333

Give me a chance! These were olives. They were black, and wrinkly; I left the plump ones which looked like white grapes for someone else. But what sort they were, goodness, how would I know?

6 Likes
3334

I am totally discombobulated, Gus. Can’t get over the bitter lemon,

Soo xx

4 Likes
3335

There are two main sorts of olive imo:

  • stuffed wiv pimento (wot is chilli & unsuitable forra Fish)
  • stuffed wiv garlic
5 Likes
3336

I don’t think these were either. They were just there, with bread, while we waited for the main food at a Turkish restaurant.

(A very pleasant place.)

5 Likes
3337

Happy sigh.
I’ll buzz off, now.
Soo zzzzzz

5 Likes
3338

Come visit, and we will take you there on a day we aren’t having a barbecue with goatburgers…

I must go to bed; I am yawning and making silly mistakes. g’night all.

5 Likes
3339

A recent and very delightful discovery for me. Aldi do them in a glorious red wine brine. I wonder how they’d work in a Martini? I know it’s normally green olives, but I suspect that brine would make a mean Dirty Martini.

As I’m sure would Brian…

5 Likes
3340

I’ll have to get some of those, Joe , & experiment with the Positively Filthy Martini… :cocktail:

Carinthia.xx

5 Likes
3341

Volunteering as lab assistant/bar grunt, Ma’am

6 Likes
3342

Goodnight, Cellarites.
Provencal potatoes, now there’s a seasonal and sustaining use of the captive pitted black olive.
Instructions on applucation.
I am fed up with, including but not limited to,

  • Foxes
  • Cats
  • Gravity
  • This time of year
  • People being wrong on the internet
  • The Archers

Sleep well dahlinks.

Gus xxx

6 Likes