[Bump-en-Stein]

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I have to disagree with the green olives part...I love 'em on my Italian-style or turkey breast sandwich...chopped up, of course...

very tasty.

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I want to discuss the fundamental differences between black and green olives. I noticed that green olives tend to add to the celebratory mood, whereas black olives are more demurr and professional. Black olives rarely get out of line, and are most often pitted. Green olives, go overboard, especially in martinis.

This is just an observation, I am not an anti-olivite. Please, let's discuss.