Depends on the situation.
If we're just talking about eating them on their own, it'd have to be green olives for me but, for a great tomato sauce for pasta, sundried tomatoes and black olives are equally great. On overall volume consumed, it'd probably be black olives.

Why?
( monster munch person, man, woman... camera... TV?, Tue 5 Jul 2005, 13:55, archived)

I added whole black olives into a ragu-type sauce
And it makes it taste rather lully. But green olives don't really have the same effect, and sun-dried tomatoes are always great.

But there are those who don't like the olive of either colour, and I guess I was rather curious about the olive/tomato feeling on the board.

I'm being silly, in other words.
(witty_ditty has made multiple miaows since, Tue 5 Jul 2005, 13:58, archived)

Oh, right.
I thought you might have been is the midst of some sort of culinary crisis, but it sounds like you made the right decision.
( monster munch person, man, woman... camera... TV?, Tue 5 Jul 2005, 14:05, archived)

I used to go for the black olive in tomato-based sauces in a big way
...but recently, I've gone for a creme fraiche in tomato and basil sauce sort of approach.

It's rather good with cous cous in fact --- that was surprising...
(witty_ditty has made multiple miaows since, Tue 5 Jul 2005, 14:12, archived)

Mmm, creamy tomato sauce with basil is very good,
but I'm not sure I'd want it with couscous, out of choice.
( monster munch person, man, woman... camera... TV?, Tue 5 Jul 2005, 14:23, archived)

I just had the cous cous lurking around and thought, what the hell, why not?
It's surprisingly nice, though next time I do that, it's going to be a lamb-based tomato-type thing with cous cous.
(witty_ditty has made multiple miaows since, Tue 5 Jul 2005, 14:26, archived)

Sounds more like it.
Couscous is nice, but only when flavoured properly, otherwise it's just packing material.
( monster munch person, man, woman... camera... TV?, Tue 5 Jul 2005, 14:32, archived)