Mediterranean olives today offer a variety of intense, rich flavors. Unlike traditional olives, they are fleshy and come in striking colors, enhancing dishes across the culinary spectrum. They can be found in numerous dishes including salads, sandwiches, and stews, or used in mixed preparations with meats or vegetables. A recommended recipe features an open-faced sandwich using rustic bread topped with mortadella, black olives, and capers, complementing the dish with a refreshing salad and beer.
Today's marketplace is filled with olives of a much hipper sort. Intense, flavor-packed Mediterranean-style beauties - bronze, mauve, jet black or army green, are fleshy fruit that set taste buds atwitter.
Imported olives and their domestic imitators are turning up in everything from salads to sandwiches to stews. Chopped and rubbed on steaks, chicken and fish, or tossed into vegetables, pasta and rice.
For this delicious open-faced sandwich, I buy an unsliced country-style loaf, such as La Brea Bakery's Tuscan loaf... I like to serve this open-faced beauty with a green salad and a cold beer.
With the motor running, drop garlic into feedtube of the food processor. When minced, stop machine. Add 1 cup pitted imported black olives, such as Kalamata, drained.
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