On Fri, 4 Oct 2019 14:50:50 -0700 (PDT), "
> wrote:

>On Friday, October 4, 2019 at 4:00:11 PM UTC-5, Sheldon wrote:
>>
>> On Fri, 4 Oct 2019 12:38:40 -0700 (PDT), "
>> > wrote:
>>
>> >As much as I like green olives and black ones for that matter, olives on a
>> >pizza just give it a twang or bitterness that I don't care for. I don't
>> >know if it's because of the twang but the olives dominate all the other
>> >flavors on a pizza for me.
>>
>> I love olives of all kinds but I wouldn't think olives are any good
>> cooked in tomato sauce.
>>
>The pizzas I've seen with the addition of olives they are sitting on top
>and aren't actually IN the tomato sauce.
>>
>> One of my favorite coldcuts is olive loaf... it's kinda like Spam, but
>> with pimento stuffed olives embedded in it. I think I'll try that
>> with my next Spam sandwich. I bet if they made "Spam Olive Loaf" it'd
>> be a big seller... they can call it Deviled Spam.
>>
>I like olive loaf, too, but I don't think I'd be buying any "Spam Olive
>Loaf." Just not a fan of Spam as it's too salty and too gristly for me.

I dont think Spam is any more salty than olive loaf, I'd say they are
equal in the salty department... cold cuts are typically salty. I
only buy original Span and I have never found it gristly. Spam is
simply an acquired taste, most people don't like it but I do like it,
about 2-3 times a month. I rarely cook it, I usually slice it cold
into a sandwich and eat it with mustard... but then I do the same with
quality tube steak.