Olives

We love bowls of olives as part of a “to begin” table. Their saltiness is perfect with drinks, and their earthy colors complement a variety of other foods. Olives have been a dietary staple around the Mediterranean for more than 4,000 years; they are still prepared today as they have been for centuries.

The ripeness of olives when picked and the curing process they undergo before packing contribute to the taste of the finished product. Traditionally, imported olives had more flavor, while the domestically produced olive was fairly bland. Tastes are changing, we’re glad to see, and the domestic product is acquiring more flavor. In either case, offer your guests a choice of at least two kinds of olives. Some of our favorite choices are these: