Olives
A little bowl of good olives is practically a Mediterranean love letter.
Why I love it
Salty, meaty and rich, they turn a plate of cheese and bread into an occasion. Kalamata brings depth to a salad; buttery Castelvetrano is the one everyone reaches for on a board.
Buying it
Buy them from the deli case or in jars with their pits — more flavor and better texture than the pitted, canned kind. Kalamata and Castelvetrano are the two to keep.
Storing it
In their brine, in the fridge, for weeks. Keep them submerged so they don't dry out.
Using it
Scatter on a board or Greek salad, chop into tapenade, or add to a sheet-pan chicken. A little brine is a good seasoning too.
A little nutrition
Rich in the same heart-healthy monounsaturated fat as olive oil, plus antioxidants — salty, so a handful is plenty.
Buy olives with the pits in. Pitted olives lose flavor and firmness in the brine — and warming good olives with a strip of orange peel and a little olive oil makes them extraordinary.