What'up with that?
I just cook what I love and I suppose what I love A LOT swims in water!
But not everything.
Take these olive for example.
When I asked one of my friends to try some of my olive on some crusty bread with a drizzle of E.V. she promptly said that she thought all olives came from the grocery market in the tubs at the deli.
I for one turned a shade pale, no doubt but then asked her to stop talking and take a bite. She loved these olives.
Now I can't help it if you hate olives. An olive is still going to be an olive. Yes, this goes out to you, Steven P.
I am addressing those folks who don't expect a transmutation of the fruit and yet expect something good fantastic!
This is one of my favorite potluck/dinner party ways to serve olives. First you start off with briny olives. And since unlike the Europeans most peeps have an issue with spitting the pits all over the room, I suggest you begin with pitted.
You then need to take 30 minutes and fix a large batch of Basic tomato sauce, which let's face it, every kitchen should have a recipe for basic staple tomato sauce which some call marinara.
The olives are sauteed in olive oil, garlic, tossed with some Marinara - just enouugh to coat, not bury and then fuggedaboutit!
Serve a day, 2 or 3 later at room temperature with crust bread, some Parmigiano Reggiano, some vino and life is looking good.