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By Jeremiah Tower

Published 2002

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I think I am among a small minority of olive lovers when I say that I don’t really like strongly flavored cured olives, and that, in fact, I prefer the canned California green and black “Colossal” and “Jumbo” olives, even though I can hear the scoffing of my peers. It is not just a cop-out to like these olives, and not just a refuge from trying to remember the hundreds of varieties and names of olives (although that task has always overwhelmed me)—because I think that these canned olives, a