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Mr. Continuity

Olive Lives Matter

Well, Kalamata which fully ripe but actually have a purplish tinge and are sour and salty. Great to infuse Olive Oil with more Olive flavor while the oil softens some of the harsher flavor notes. Pitted only please, if you leave the pits in they are quite sour.

I didn’t like Olives at all until I tried these, now they’re sort of my favorite treat. I’m going to attempt a Tampenade which is just a coarsely ground Olive paste with a little Garlic, Lemon Juice, and Olive Oil for flavor. Since you’re only going to grind coarsely, pressed Garlic is best and if you’re going to include the zest of the Lemon (something I frequently do because it really adds zing) you’ll want to make sure it’s finely grated before adding. This way you can adjust the seasoning. You can also add Green or Black Olives but why would you?

Mr. Mainstream

Yeah, the one everybody posted.

Sure, why not?