It never ceases to amaze me what I can buy up here in North Qld!! There are so many garden farmers up north from me who have been growing all manner of wonderful prodiuce for generations since their ancestors came out from Asia during the Gold Rush in the late 1880's. We are extremely spoilt here. The climate allows for the growing of various items all years through,so the seasons do not affect us so much.In fact I have tomatoes in tubs all the months of the year !
I love all olives and anyway too. stuffed, Pitted is best as you say, dips and spreads etc. However, I cannot eat too many as i am allegic to stone fruit! Bummer! So I must limit myself and I usually can, LOL
Unpipped Green olives with Capsicum, or halved Green olives in herbed oil.
I find Black olives are often still have the pip in situ - perhaps as they are much softer and likely to squash whereas the firmer Green olives hold their shape.
Black Olive Tapenade is great on buttered fresh bread with cheese!
I like them all except for the black ones which I find tasteless. Love Kalamata olives though and go into overload when I'm using them in pizza. I prefer the stuffed green ones in my salads but if I've run out of them I use the Kalamata ones. They are definetly at home in a Greek salad.