What’s Cooking?…Preserving Olives
Hello Dear Friends and Readers,
There are moments in life where food as an experience is unforgettable. I think that is because it engages so many of the senses. For instance, if you are travelling and looking at many things its wonderful, but the memory becomes much more vibrant when eating something wonderful. The smell, taste, and appearance make it more powerful when these senses are combined. Olives were not always one of my favourite foods, and lets face it they can vary enormously, however there are moments when they are so so good that the memory lives on….
On a spur of the moment, we took the train from Paris to Marseille, on a Sunday after Bastille Day. It seemed like a good day to get out-of-town. The train ride was wonderful through the southern French countryside and arriving in Marseille it was 39 degrees Celsius. On Sundays, no food is served in the local restaurants, only drinks and ice creams! We were ravenous. So we wandered around the back streets of Marseille until we stumbled upon a little bakery which was very busy and they were serving out pizzas, mainly. So we ordered a large pizza and my strongest memory was of how delicious it was and one of the main ingredients was small whole black olives, mixed with the cheese and bacon. Absolutely unforgettable!
But the olives were the stand out ingredient, and I decided then and there thatI would make olives which would be just as good.
Over the years I have preserved a lot of olives. I have tried all sorts of methods and solutions, salting and cracking, slicing and pitting. I have learned that the type of olive being used is as important as the method used to preserve it. Today I am sharing with you one of my all time favorites. It is not difficult but one of the most important ingredients is time.
Black Kalamata Olives are what I am preserving today. You can use this recipe for other olives too.
If you are lucky enough to get your hands on some Kalamata Olives, by all means do. Maybe you will have a chance to pick them one day, but that’s another story!
This is how I do it.