To begin with, the origin of pimento-stuffed olives is shrouded in mystery ... and pungent flavor of green olives. The sweet, ...

Green olives fresh off the tree are bitter in flavor, so they are traditionally cured in brine before packaging. Even then, their flavor is more palatable when a touch of something else is added, and ...

(If you've ever eaten pimento-stuffed green olives or the Southern classic pimento cheese, you've tried a pimento, inadvertently or not.) They're sometimes called cherry peppers, but this name is ...

It's actually more likely to be pimentos that have been pureed then thickened and set and cut into tiny strips before being stuffed into each olive. It's thought that green olives were initially ...

Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or almonds. Experiment with different varieties until you find a favourite.

The olives can be stuffed and breaded ahead of time. You can even fry them in advance and keep them warm in a low-temperature oven. The only labor-intensive part is stuffing the olives ...

Set the meat and the juices to one side. Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further ...