Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

weinoo

What's Your Favorite Olive?

Recommended Posts

.... When we lived in NJ we made a bi-weekly trek to Nouris, a Lebanese market in Paterson, that has a huge array of olives in giant tubs that can be sampled before buying. Big green, little green, cracked green, huge fat black ones, little wrinkled black ones, medium purple ones. I miss that!

That sounds ideal! I'd miss it too.

Share this post


Link to post
Share on other sites

The first olives I had that weren't just the generic "black" and "Spanish (aka stuffed green) were Graber olives. I haven't had them in years, and I have no idea if they would still be as good now as they were then, but I remember them as being irresistible.

Now, I like almost any olives -- I'm not a huge fan of the little salt-cured black ones (whatever they're called), but that's about the only kind I've tasted that I didn't like.

Graber olives are still available and as good as ever. I order them direct from Graber as shipping is free and none of my local markets carry them.

Share this post


Link to post
Share on other sites

So today I was snacking on some assorted olives, which I often do, seeing as how healthy they are :wink: . There were about 5 or 6 different olives in the batch; some sweet and fruity, some dry and funky - you get the picture.

I think I've decided that my favorite olive is the Cerignola - especially the green ones. Might be because they're huge, but probably more so because they're so damn tasty.

Do you have a favorite olive? And why?

Are these the bright green ones that also come in a red variety? If so these are my favorite as well. My MIL always brings me some back from her hometown Naples. Great now I'm craving them.

Yes. They come in red, black and green, I think depending on their ripeness.

Share this post


Link to post
Share on other sites

I love the Castelvetranos and the Morrocan oil cured blacks.

Share this post


Link to post
Share on other sites

I havn't tried many olives I didn't like, but my favourites right now are nicoise. I also enjoy some of the different stuffed green olive options.. anchovy, blue cheese, garlic, jalapeno, habanero. That almost made me drool a bit, I will have to hit vincenzo's this weekend and stock up..

Share this post


Link to post
Share on other sites

I've only just discovered taggescia olives and I am enamoured. A small black olive from Liguria, Italy. Full flavored but still delicate with no bitterness, and the shop where I buy them sells them packed in their own oil, which is fabulous in its own right. Expensive but worth the splurge.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
    • By Darienne
      Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016).  We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.

      Does anyone know where to buy it in Ontario?  Any grocery stores carry it?  Specialty stores?  Toronto? What about in the Cambridge/Kitchener/Waterloo area?
       
      Thanks.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By JAZ
      In this topic on sweet potato salad, Jaymes said (about mayonnaise):
      I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
      Am I missing something? Do people really like Duke's? Are there other brands worth trying?
  • Recently Browsing   0 members

    No registered users viewing this page.

×