Greek salads, tapenades, and martinis all have one thing in common: olives. A little bitter, a little sour, and a little salty, olives add three of the five tastes to any dish or drink they touch — they're a culinary triple threat! And neither your happy hour nor your Nicoise salad would be the same without them.
But with my low-sodium diet, olives and the many recipes they star in got cut out of the rotation. And while I played with the idea of oil-curing my own, two truths finally set in: (a) that was never going to happen and (b) there is a much better substitute: the cocktail grape.