How often do you add these oval-shaped wonders of nature to your dishes? Personally, I have been doing it more and more lately. Not only because I love eating them but also because they go perfectly with a lot of dishes. And I don’t mean just the marinated ones that go really well with cheese and wine.
Bruschetta has become a staple of street food and deservedly so. You can put anything on a piece of fried bread and turn it into an amazing mouthful. All my past favorites (and there’s been a few) took second place this summer when I tried (sadly, only for the first time) bruschetta with black olive paste. What else is there to say but – amazing, amazing, amazing! What I still haven’t tried, but plan to, is olive bread. For now it comes highly recommended and I hope to try it soon.
Cold and warm salads
Seasonal cold salads with tomatoes or, for example, with ricotta and feta cheese will reach a new level with the addition of just a few olives. Most often it’s unpitted olives but pitted ones, even sliced, will serve as well. Warm salads with boiled potatoes, tuna, cherry tomatoes… also go well with olives. Take note – just because there are olives in the salad, doesn’t mean you can’t add olive oil to it.
Seafood, fish and meat
This one time everyone looked at me funny was when I added black sliced olives to my shrimp with pasta and tomatoes, disregarding all the various Mediterranean spices on offer. The wonder and delight every time someone would bite into a piece of olive was confirmation that I should do it again. When it comes to fish and seafood dishes, olives aren’t a new addition, either whole and marinated, but have you tried adding them to poultry dishes? I’m building up the courage for it and I’ll certainly give it a go.