What does an out of business burger chain in the midwest and an olive retailer in Corning, CA have in common? Burger condiment bars par excellence!
My then fiance and I used to head over to the regional chain Burger Chef on occasion – you could buy a cheap burger and load it up at their condiment bar, turning an inexpensive lunch into a grand feast, adding a lot of fresh chopped vegies.
One might say the same about the burger at the Olive Pit, in Corning, California, a must stop for me when traveling I-5 from the Bay Area to Portland and back.
Your burger (one or two patties) is delivered nude, and you head to the condiment bar to load it up – several varieties of olives, and all the usual burger fixings.
When they say “olive burger” and I’m the patron, they aren’t kidding! I piled three kinds of olives on my double.
It gave me just the right amount of energy to do my shopping on their retail side – every kind of olives you can imagine, stuffed with anything you can imagine- cheeses, nuts, pimentos, packed in different brines, cured in different fashions.
I cure my own olives at home, and I purchase the raw olives from a farm down the road from the Olive Pit. But I can’t even do enough for my own consumption, and they only las a few months after harvest.
So the Olive Pit is there for me to stock up the rest of the year. This trip, I bought more than a dozen jars. I love the stuffed queens, and the sicilians, which are a Lindsay product and come with a spice packet you add before serving.
Olive Pit’s salad style olives can’t be beat. No machine diced pieces here, but huge chunks of green olives, perfectly seasoned, I use them on salads, sandwiches, and especially pizza.
I love you guys. Marry me.