Thrown olives are olives that have been mechanically harvested and processed for mass production, typically used for olive oil extraction. Placed olives are hand-picked and carefully selected for quality, usually used for table olives. The main difference lies in the harvesting method and the intended use of the olives.
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My first thought to this answer was this. Thrown olives are mixed into or on top of food whereas placed olives are artistically place or arranged as decoration.
However, the simple answer is not always the correct one.
Placed olives are those packed in jars by hand. Usually associated with the stuffed variety, they are "placed" by non mechanical means with the pimento stuffing clearly visible from the outside of the container. For this extra labor, the consumer pays much more for the product despite the fact that it is probably the cook opening the jar to serve the olives and the person who bought them never gets to see them so artistically arranged in the container.
In contrast, thrown olives are those dropped into the jar or container by mechanical means. Most consumers care not a whit how they look on the way home, and there is no difference in taste or texture between the two.
Hats are placed into Lost and Found, for a limited amount of time, and if not claimed are thrown out.
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.
Rainbow olives
the olive trees. They had orchard or vineyard like places for olives. You would pick them from your trees.
Usually olives, citrus friut, grapes, and grain grow well in Italy.
The difference between pitted and unpitted olives is that pitted olives have had the pit or seed removed, making them easier to eat, while unpitted olives still have the pit inside.
Hats are placed into Lost and Found, for a limited amount of time, and if not claimed are thrown out.
The main difference between pitted and unpitted olives is that pitted olives have had the pit or seed removed, making them easier to eat and use in recipes. Unpitted olives still have the pit inside, which can be a bit more work to remove when eating or cooking with them.
askew
The egg on the wall got there by being placed or thrown there by someone or something.
Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.
A beam will be placed horizontally, a column will be placed vertically.
A beam will be placed horizontally, a column will be placed vertically.
olives
A type of olives
One is thrown slow and the other is thrown fast.
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.