YES!!! The Kalamata olive has a MUCH stronger, saltier taste than your typical Spanish black olive. If you want something a little bit weaker in taste than the Kalamata go with a green olive, or stick with the black olives you find at the grocery store (they have the weakest taste).
If you do want the best Kalamata or Greek Green Olives, I found that Martinis brand has the best taste, at the lowest price. And their olives are straight from Greece, and Kosher certified (incase that matters). You can find them on Amazon.com or shop.martinisinc.com.
No kalamata olives and black olives are not the same why? because kalamata olives are made from different things and are also different shapes they are made Greece
Yes.
* There appears to be no other name for 'olive juice', but there are a variety of olives such as the Russian Olive, etc. This can certainly make a difference in the taste of olive juice.
Not really, because olive oil has quite a distinctive taste which will impact negitively upon the taste of the cake.
Yes it will. Olive oil should be used more toward savory foods such as meat and vegetables. Olive oil has a unique taste and will effect the taste of your cookies. Instead use a mild no flavour oil such as vegetable oil or corn oil.
Yes you may, but Olive oil generally taste better.
Yes, some taste peppery while others taste spicy or sweet.
mabey
the way you cook the olives and smell them.
A qualified YES, if you are cooking vegetables, meat etc - things that the taste of olive oil won't interfere with. However, in sweets - cakes etc. the taste of the olive oil is too overpowering, so I wouldn't recommend it.
Olive oil is made from crushed olives; sunflower oil is made from crushed sunflower seeds. They taste different; olive oil tastes of olives. Olive oil is better for you.
Yes you can use any cooking oil. It will how ever alter the taste, I much prefer olive oil
This is a naturally occurring result of the olive undergoing fermentation. It is harmless, and does not affect the taste of the olives. This is a naturally occurring result of the olive undergoing fermentation. It is harmless, and does not affect the taste of the olives.