Olives that are worth their salt 

There's a right way and a wrong way to do olives. The wrong way is by lye-curing, the cheap, fast way they're canned for mass consumption -- at a loss of true flavor. The right way is by brine-curing, which takes 30 to 100 days and retains each olive's distinctive flavor.

At Whole Foods' olive bar (1989 Aloma Ave., Winter Park; (407-673-8788), the briney delights will set you back $7.99 per pound, but they're worth it. Among the spread, there are the standard kalamatas, but the spicy pitted Greek olives with red chili peppers really stand out. Huge, green olives -- most from the Hakidiki Peninsula -- are stuffed with almonds, garlic, roasted red peppers or creamy feta cheese.

From France, the pitted black olives with Provencal herbs and garlic are a robust and salty treat. And a combo of green, black and pink olives are used in the spicy "Mexican" mix, with baby corn and pimentos in Harissa sauce.

Speaking of On The Side

More by Deb Berry


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