No tags yet.
Olives, Olives, Olives!
Last weekend I spent a little time at the gourmet grocer in my area, Jungle Jim’s International Market. I passed by the Olive Bar. Yes, they have an olive bar. And it is loaded with all kinds of olives. There were at least four cases with various types and flavors of olives in each case. And it is a crying shame that I have not tried them sooner. I decided that olives are packed with healthy fat so they would make a nice snack as I finish off this round of The 21-Day Sugar Detox. The choices were a little overwhelming, though. Thank goodness they offer samples or I would have been there all night trying to choose.
Tonight I decided to have a little olive tasting and share the experience with my yumtastic friends here in internet land. From front to back, we have garlic and herb marinated green olives, Moroccan olives, jalapeno-stuffed olives, and kalamata olives.
UPDATE: I discovered on a subsequent visit that the oil used to marinate these garlic and herb olives is corn oil, which really frustrates me. I will not be purchasing these olives any more nor any that were soaking in oil. The Moroccans were not sitting in oil when I checked on this subsequent visit, but I was too upset to ask about the others I tried. I will ask about those or any others I want to try in the future the next time I am at the store. Lesson learned- ask questions. Always ask questions.
Garlic and Herb Marinated OLives
These green olives are full of bright flavors that pair nicely with the brininess of the olives. The garlic is center-stage without overpowering the other flavors. The herbs enhance the flavors of the garlic and olive. The freshness of the flavors is a bit unexpected. These would pair nicely as an appetizer for a plate of zoodles and meatsauce.
Moroccan
Deep in flavor and rich in color, like dark raisins, these dried olives have a surprisingly soft outer flesh. The flavor is earthy, yet with a hint of sweetness. Do I detect a slight hint of chocolate? Possibly. They play a bit coy and yet are not unapproachable, like being on a date with someone who is both interesting and shy. You are anxious to unwrap the present that is their personality but unwilling to rush the experience either. I’d like to find a dish I could use these in.
Jalapeno-stuffed olives
The basic green olive with a mighty kick. It's all business up front and party in the back. They are salty and briney like you expect, and then the heat hits you after the brininess of the olive slides over your tongue. It’s a nice pairing of flavors. Addictive actually. The more I eat, the more I want.
Kalamata olives
Red like they’ve been soaked in wine, these olives are tart, pungent, salty, and a just a touch on the earthy side. Not as complex as the Moroccan, but still a nice olive for snacking. I was surprised by these as I don't remember liking kalamata olives in the past, but these were not bad at all.
