-=> MIKE POWELL wrote to ALL <=-

 MP> I like olives.  I usually only buy they cheaper pitted green olives
 MP> with palmettos in the center.  I always refridgerate those after
 MP> opening them, like the jars say to, and don't really notice a
 MP> difference.

I think you'll find the red stuffing is pimentos. I prefer them syuffed
w/jalapeno.
 
 MP> I really like Kalamata olives.  I recently bought a jar of those,
 MP> pitted. They are in red wine vinegar and olive oil.  They also say to
 MP> refridgerate after opening, and I did so.

 MP> After getting them out of the fridge for the first time, I noticed that
 MP> they do not look near as appealing as they did when I first opened the
 MP> jar.
 MP>  I guess the best way to describe it is that the vinegar/oil mixture
 MP> looked like it had congealed in the cold.

Olive oil will "set up" or begin to do so under refrigeration. 
 
 MP> I did not put them back in the fridge.  Honestly, I think they taste
 MP> better at room temperature.

 MP> Is there any harm in not putting them in the fridge?  I figured there
 MP> might be some olive conesuiers (sp?) here who would know the answer.
 MP> :)

Can't answer that as I seldom ever have left overs. 
 
 MP> I don't have any particular recipes I use them in.  I mostly eat them
 MP> right out of the jar, 2 or 3 at a time.  I will also put them in
 MP> salads, cut them up and put them on a frozen pizza, or put them in a
 MP> pasta dish.

Me and black olives are like a 1960s SoCal tater chip advert. "Bet you
can't stop with just one."  Bv)>
 
Sliced olives are good on sandwiches, too. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Antipasto Gondola Sandwich
 Categories: Breads, Vegetables, Cheese, Beef, Herbs
      Yield: 6 Servings
 
      1 lb Loaf Italian bread; unsliced
      1 c  Shredded iceberg lettuce
      4 oz Thin sliced Genoa salami
      1 lg Tomato; thin sliced
      6 oz Sliced provolone cheese
    3/4 c  Roasted peppers; drained,
           - patted dry
  2 1/4 oz Can sliced black olives;
           - drained
      1    Peperoncini; ends removed,
           - halved, seeded
    1/4 c  Thin sliced red onion
    1/4 ts Dried oregano
      2 tb Creamy Italian dressing
 
  Slice the bread in half lengthwise. Carefully hollow out
  the bottom half of the loaf. Place the lettuce in the
  hollow then layer the salami, tomato, cheese, roasted
  peppers, olives, peperoncini, and onion. Sprinkle with
  oregano.
  
  Just before serving, pour on the Italian dressing. Cover
  with the other half of the loaf and slice into single-
  sized portions.
  
  Serving Tip: Your sandwich should hold together while
  cutting if you use a serrated knife.
  
  Serves: 6
  
  From: http://www.mrfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... And that is how we know the Earth is banana-shaped.
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