I’m not really a big olive fan.  I don’t mind black olives, sliced on pizza or sprinkled on the top of nachos or an enchilada, but you’ll never catch me munching on one of those monster Spanish olives, stuffed with pimentos.  I think it’s a combination of texture and taste – I’m not fond of pickled things in general, but I do like olive tapenade, in moderation; something about chopping up the olives with a little garlic & oil makes them […]

Categories: condiments, non-local luxuries, olives, spreads, spring, vegetarian, year round • Tags: condiments, cooking, food, local, recipes, vegetarian