Sauteed some brown mushrooms this morning in olive oil, then dumped in some halved olives and two beaten eggs. I topped the dish with some jalapeno flavored queso blanco and toasted a split sourdough bun. Yes, I admit it, I love olives. There will be more.
I’ve mentioned these before, just search Amazon for Byzantine Olive Antipasto. They come in a plastic bag, I opened it and dumped them into a more fridge friendly gallon sized plastic jug that originally held whole dill pickles.