>A question about Olives, are the green ones with the pimento acceptable? I
>ate some this weekend but tossed the pimento aside because I wasn't sure
>what a pimento is/was.

A pimento is simply a blanched, skinned sweet red pepper.  They are easy to
make.  Stick a red pepper on a serving fork.  Char the skin over an open
flame (stove) until the skin turns black.  Turn off the flame, put the
pepper in a paper of plastic bag and close it for about 2 or 3 minutes, the
pepper wil steam a bit through its own heat.  At that point slide off the
skins under running water.  The skins will slide right off.  Tear open and
remove the seeds and you have pimentos.

James