- Joined
- Jul 15, 2016
- Messages
- 2,737
I'm not complaining, because many wonderful foods and cooking ingredients are available in Indonesia, though not always exactly what you want.
A case in point is olives. In my life I've had really exceptional Greek black olives, packed with salt and herbs, slightly dry and wrinkled and intense...and they are to die for. I never found anything that good in Jakarta.
Now I've left Indonesia for another food-restricted location, and the olives I get aren't that great here on Hawai'i Island either. I'm eating a ginormous pimento-stuffed green olive from Costco right now, which is why I thought of it. (It's in the martini I just made, so that helps.)
I can get not-bad black olives from the Safeway deli, and I suspect a browse through Amazon would lead me to some good, though expensive, mail-order options. So my Hawaii olive selection is probably slightly better than when I was in Jakarta, but on a day to day basis it feels about the same.
How do you feel about olives in general, and about your local options more specifically?
A case in point is olives. In my life I've had really exceptional Greek black olives, packed with salt and herbs, slightly dry and wrinkled and intense...and they are to die for. I never found anything that good in Jakarta.
Now I've left Indonesia for another food-restricted location, and the olives I get aren't that great here on Hawai'i Island either. I'm eating a ginormous pimento-stuffed green olive from Costco right now, which is why I thought of it. (It's in the martini I just made, so that helps.)
I can get not-bad black olives from the Safeway deli, and I suspect a browse through Amazon would lead me to some good, though expensive, mail-order options. So my Hawaii olive selection is probably slightly better than when I was in Jakarta, but on a day to day basis it feels about the same.
How do you feel about olives in general, and about your local options more specifically?