tag:blogger.com,1999:blog-965746588856573534.post6002335855674995517..comments2009-10-01T13:30:54.610-04:00Kristinhttp://www.blogger.com/profile/02701057683258431544kob@dietfoodie.comBlogger3125tag:blogger.com,1999:blog-965746588856573534.post-90044617343058743712009-08-29T14:45:18.522-04:002009-08-29T14:45:18.522-04:00Jill wants to know if there&#39;s a trick to pitting kalamata olives without too much work. Also, do you have other olives you recommend? Something besides kalamata, perhaps. She&#39;s looking for better texture and flavor than the canned black olives for salads and pizza, etc. <br />She will be eagerly watching your blog for answers to these, and other, burning questions.Marlenehttp://www.blogger.com/profile/15038232444727140815noreply@blogger.comtag:blogger.com,1999:blog-965746588856573534.post-67779538933575541412009-08-26T08:13:34.314-04:002009-08-26T08:13:34.314-04:00Hey Kate~ Thanks for sharing this recipe with your friend. I recently found a zucchini bread with garbanzo bean flour too, but I&#39;m only iffy on garbanzo beans so I don&#39;t know how I feel about that bread. If you try it please let me know what you think!Kristinhttp://www.blogger.com/profile/02701057683258431544noreply@blogger.comtag:blogger.com,1999:blog-965746588856573534.post-36303840485361435332009-08-26T07:03:48.998-04:002009-08-26T07:03:48.998-04:00Awesome! I just sent this to a friend who was talking about her excess zucchini problems. I suggested a bread from garbanzo bean flour, but I just sent her this link!Katenoreply@blogger.com