There's a Moroccan dish, Chicken Tagine with Olives and Lemon, I really like that has green olives in it. Here's an online recipe at the Food Network that's very similar to the one I use:
I also had a variation on this at a restaurant in Paris once, but with veal, called Tajine de Veau aux Olives et Citron. It was pretty good, too.
Of course, with you being a completely different blood type than me, I don't know if I just gave you a recipe full of avoid foods for you. If so, mea culpa. (:
Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods! What is food to one man is bitter poison to others.~ Titus Lucretius Carus
I'll try to remember, yaeli -- I haven't been there in 20 years. Certainly in the homes of friends - restaurants, too. I may have picked some up at a local market, too, though not in tins. I said "tins", above, because I see them here in the States imported that way.
They're nuttier-tasting than manzanillas, and a bit bigger. Round/spherical. Oh, dear, the more I talk about them....
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 Cyber-Newbie, as of 2004
I'll try to remember, yaeli -- I haven't been there in 20 years. Certainly in the homes of friends - restaurants, too. I may have picked some up at a local market, too, though not in tins. I said "tins", above, because I see them here in the States imported that way.
They're nuttier-tasting than manzanillas, and a bit bigger. Round/spherical. Oh, dear, the more I talk about them....
These might have been imported from Greece, for example.
We have here a kind of black olive, which is ripened on the tree and then hand picked, washed, dried and packed in sacks or barrels, one layer olive one layer coarse salt (like the ones used in table salt mills) and let sit for about a month. No other treatments and no chemicals. Other black olives give me discomfort, like acidic stomach, but I have no problems with these ones, luckily we do have organic ones too.
In Turkish they are called "sele zeytini", maybe you'd ask if they are imported..
Cheers, Yaman
"You are never given a problem without the will power to solve it" Richard Bach - Illusions, The Adventures of a Reluctant Messiah
We have here a kind of black olive, which is ripened on the tree and then hand picked, washed, dried and packed in sacks or barrels, one layer olive one layer coarse salt (like the ones used in table salt mills) and let sit for about a month. No other treatments and no chemicals. Other black olives give me discomfort, like acidic stomach, but I have no problems with these ones, luckily we do have organic ones too.
In Turkish they are called "sele zeytini", maybe you'd ask if they are imported..
Cheers, Yaman
Thank you Yaman. Yes, years ago these were one of my favourites! They are just excellent. Very very salty though. In case I find them, would you think there's a point in soaking them and get rid of the excess of salt??? I'm afraind that this could ruin the nice texture. In the old days it I never got to try this, I would finish them too quickly.
Thank you Yaman. Yes, years ago these were one of my favourites! They are just excellent. Very very salty though. In case I find them, would you think there's a point in soaking them and get rid of the excess of salt??? In the old days it I never got to try this, I would finish them too quickly.
My pleasure, Yaeli
Soaking might help actually. Use hot water and soak 5 to 10 minutes to see if there's a difference..
"You are never given a problem without the will power to solve it" Richard Bach - Illusions, The Adventures of a Reluctant Messiah
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I don't buy olives often, but when I do I buy the Israeli ones that are canned in brine. I get the sliced green olives and my kids like them on pizza and DD1 also likes them in salads with feta cheese, lettuce, and tomatoes.
Black olives are an avoid for all of us, and green olives are an avoid for some of us (me) and black dot for other family members. I might eat one slice when I get them for the kids, but not more than that. It's no longer something I keep stocked in the house at all times; now it's a special treat for things like birthdays.
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
We have here a kind of black olive, which is ripened on the tree and then hand picked, washed, dried and packed in sacks or barrels, one layer olive one layer coarse salt (like the ones used in table salt mills) and let sit for about a month. No other treatments and no chemicals.In Turkish they are called "sele zeytini"...
I don't think I've ever seen/heard of these here, but I: like the process but fear, as does Yael, the saltiness.
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 Cyber-Newbie, as of 2004
whole and sliced olives decorate my homemade pizza (or pizza toast) when I have my 4 & 2 year old grandchildren to play; pizza toast is a quick version when there is not enough time to raise some bread dough. 2 year old practically fights to get all the green olives that are lurking under the cheese. By the way, I also fudge the tomato base to the pizza by creating a red capsicum mush to spread over the base.
i have a blank spot in my garden...maybe shall plant an olive and use this above simple process for curing
The tree itself is most powerful, has a strong presence, and it is a source of inspiration The old trees are of beauty. Next to our house where I grew up we had in our yard, among other trees, 2 olive trees. I am ever so grateful for this.
At last I reached yesterday my friends who live in a small village and grow olive trees (Manzonillo) for olive oil. They also cure olives for their own use. She explained to me that olives are never picked when they are still green... never, God forbid! Only wheh they turn yellowish the olives are ready to be picked, both for oil and to be cured.
On Wednesday I bought in my WFS organic "green" Spanish olives - Picual - cured by a company who grow a number of olive cultivars in the Southern Mountain of the Negev (i.e. in the desert). They also cure purple ("black") Picual. To start with I took a jar of green ones. They are not so soft and not
a small handful of olives every other day still gets you above 90% overall compliance!
Enjoy them as a treat or treat them like a spice you'd sprinkle on your food.
I did listen in my heart, and a 400 g jar lasted 4 days. This is still very fast... a gatherer's achievement. My next goal for the next jar, I hope will it last a fortnight... High hopes.
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I reached yesterday my friends who live in a small village and grow olive trees (Manzonillo) for olive oil. They also cure olives for their own use. She explained to me that olives are never picked when they are still green... never, God forbid! Only wheh they turn yellowish the olives are ready to be picked, both for oil and to be cured. 