Korean Job Discussion Forums

[billybrobby]

I'm looking for the spicy olives that you can find in Greek and Middle Eastern shops.

I'm not really sure what the name for them is. And I don't specifically remember seeing olives in that mid-eastern shop by hooker hill.

[Santiago]

There aren't any in the shop on Hooker Hill. There's also another foreign market just off Hooker Hill on the way to the mosque and they don't have them either. Both shops only have the pitted/pimento variety.

Not sure exactly which type you are looking for but are they green or black? If they're black, they're probably Kalamata. Also, (feel free to correct me if I'm wrong) I believe the spiciness in them only comes from the type of brine they're cured in, not from the olives themselves.

But I say this sincerely: good luck finding them. Real Greek/Italian/Middle Eastern olives rock...and they are (drum roll please) "goo for helss". When I was in Seoul there were no real olives anywhere to be found. PM me if you find any.

[billybrobby]

The kind i'm looking for do have pits in them...oh, wait, "pitted" means no pits, right? Anyways, I'm thinking of olives that are dark green with pits and less round than the kind sold in the US. I guess there's a bunch of different varieties. I just want something with more flavor.

[Hyeon Een]

Something like this?

[The_Eyeball_Kid]

[itaewonguy]

they sell them in EMart, katamata olives 13000 won a jar..
also haddon supermarket in Hannam dong has them...

[Dome Vans]

Not entirely sure about the ones you are talking about in the tins. But the green ones that are sometimes not pitted but most of the time pitted are called Manzanilla. They are spanish. They are usually stuffed with pimentoes.

Kalamata are the greek ones that very dark purple/black.

The difference between black and green is that the green are picked sooner so they are unripe. The black ones are the ripe ones.

When I worked as a chef I found the best marinade was olive oil, balsamic vinegar, chilli flakes, crushed garlic and chopped rosemary, salt and pepper. If you're willing to take the time to mix this marinade and soak whichever kind of olives in it, it keeps for 2-3 weeks and they taste even better the longer you leave them. The balsamic does something fantastic to them, makes them extra nice. Not really on topic but wanted to share that. But it's spicy though!!