Jim & Bob -
For "mixology", those look PERFECT. I like the big, spicy, green ones in a Bloody Mary or Martini (and if it tastes like fruit, it AINT no martini! Right, Jim?) I usually like to pair them with some Tipsy Onions.
Other favorite uses:
I like pitted Calamata olives in some sauces and a few slices on pizza.
Nicoise olives in the salad by the same name - particularly at Lake Park Bistro in Milwaukee. They serve theirs with grilled tuna.
(If you're ever in the Milwaukee area for a weekend, and want to "score some points" with Wifey or S.O. - take her there for Sunday Brunch!)