Re: Meandering Jerri Type Post

On Apr 27, 6:55 am, Jette <bossl...@[EMAIL PROTECTED]
> wrote:
> Mordechai T. Abzug wrote:
> > In article
<9de5193f-dece-4244-beba-c6cf49bd0...@[EMAIL PROTECTED]
>,
> > "Shomeret " <JDChronic...@[EMAIL PROTECTED]
> spake thusly:
>
> >> Re k'zais being "like an olive"-- I went to a seder where we were
> >> told that a k'zais matzoh was half a matzoh.  So I wondered what
> >> kind of olives they eat.  The colossal olives they sell in the
> >> grocery store would be dwarved by those olives.
>
> > Did you know that "colossal" isn't the largest size of olives?
>
> >http://www.practicallyedible.com/edible.nsf/Pages/olivesizes
>
> > - Morty
>
> That page has some strange classifications - "Mammoth, Super Mammoth,
> Colossal" "American" and "World"?  Around here they listed as
> "Italian", "Greek", "French", "Spanish", Lebanese" "Provencial", etc.
>   The Greek are usually black, the French are usually green, some are
> pitted, some aren't, some are stuffed, some have herbs, garlic or
> chili peppers in the brine.  Never heard of them being marketed as
> "Mammoth" or "Colossal" - how they're preserved and which specific
> country they're from seems to be more important to us than their size
:-)
>
> --
> Jette Goldie
>
je...@[EMAIL PROTECTED]
> ("reply to" is spamblocked - use the email addy in sig)

Hmm. Found this through searching. Jette, don't know why you'd find it
odd that a page about olive sizes talks about, uh, olives sizes.

The nationality terms that you use are I believe generic and non-
specific, as indeed you point out when talking about "French olives".
They seem to be so non-specific that while a marketer might use the
terms, they're probably not of much use in a formal classification
system. That being said, some of those generic terms such as Greek,
Italian and Spanish seem to be covered at the bottom of this page on
the site, in the See Also links:
http://www.practicallyedible.com/edible.nsf/pages/olives