Embrace olives: Recipes and tips for cooking with different varieties
You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They are meaty and briny, salty and complex. I love nearly every variety of olives and rely heavily on the pressed juice of the olive in all my cooking. (See my report on olive oil here.)
Technically a fruit (with a single stone/pit inside), olives are quite good for you. They are packed with fiber and iron and full of antioxidants.
Until recently, many Americans were almost exclusively acquainted with those pitted canned olives. (Growing up we took enormous pleasure in placing pitless black olives on our fingers and turning them into finger puppets. A childhood ritual to be sure.) But you can now find dozens of olive varieties from
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