Any suggestion on what to do with these very black very aromatic olives “greek style” (dry with some herbs)?
They are pretty overpowering in my usual style of olive-eating - which is just eating the whole pack solo in one go.
Paging @Mirager 
You’re out of luck I’m afraid, I absolutely hate olives done in any way other than olive oil 
I imagine they may have been sun dried or even lightly baked, most likely salted, and they’d have very intense flavour. What you can probably do is ruin bread/pizza/salad with these devil turds…sorry, not what you asked! You could spread them over pizza, bake them into focaccia style bread, make a paste, chop into salad. Really this is the best I can do 
What I do like is Italian style, big meaty green olives which have been scored and washed with a mix of water, vinegar and salt over ~15 days, with the water/vinegar mix changed every day. This take out the shitty bitterness of the olives!
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Thanks!!
you might not like them but you do still have it in you, instilled by the blood of your ancestry
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Oh yeah, olive oil and feta are as important to me as oxygen and heavy metal
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Add some feta and eat a bowl in smaller doses
Idea 1: Bake a ciabatta or focaccia style bread, dice up those olives and mix them into the dough.
Idea 2: Make an olive tapenade.
Those are both good ways to tone down pungent olives.
If you really don’t like them, there’s always gifting to friends from that region…or composting :). Some olive delicacies are very much an acquired taste.
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Martini.
The Italian (
) herbs - martini - variation 
Grill/toast some ciabatta or rustico bread, put them on (some crumbled parmesan as well if you like), if they’re not oily add some drops of olive oil, serve with some Pinot Grigio.
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