Madeleine Greey in the Foodsmarts column under the rubric of "An olive guide" in the Toronto Star of Sunday March 8, 1998 writes
The martini craze has put olives back on the map. Usually only brine-cured green olives are plunged into this alcoholic creation. Some martini lovers shun the pimento-stuffed variety, saying a drink should never stare back at you!
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