Think Outside the Jar with Green Olives
I don’t think I have been appreciating green olives nearly enough, either inside the martini glass or out. I’m talking about the pitted green olives from a jar, the kind that often come stuffed with a sliver of pimiento or garlic. Nothing fancy. Making those Cheddar Olives this week reminded me just how much I love these salty little things with their meaty texture and slight tanginess. Have you made anything with green olives recently?
These pitted and brined green olives may not have quite the gourmet sway of the kalamata olive or the panache of their Italian cured olive brethren, but I think they still stand on their own. Green olives are consistent and dependable, ready to be dropped into a salad or chopped up for a pizza topping. I’m also not above fishing one or two out of the jar and slowly chewing them as I contemplate my dinner options.
Sometimes I need a reminder to “think outside the jar” and get those green olives on my table! Here are five fantastic recipes that take our plain green olives and make them shine:
(Image: Emma Christensen)