Olives: hot or cold?

In two ways, that is. Temperature, and how do you feel about them?

People seem to either love olives or think they’re horrible. I’m quite a fan of them, so we’ll focus on the positives, okay?

Olives are packed with flavor, come in many different colors and sizes, and are a great way to satisfy a salt craving. There are many great ways to serve olives. The only way that isn’t ideal is straight from the fridge (or a can, for that matter…). Let them warm to room temperature before enjoying them. When very cold, the texture is lost and the oils do not have a smooth mouthfeel.

Did you know that olives can be heated in the oven before eating them? This is a really interesting and exceptionally tasty way to enjoy olives. Set your oven to about 250-275 degrees Fahrenheit. Put the olives in a heavy bowl and drizzle some EVOO on top. Leave them in the oven for 15-30 minutes. They will be very hot, a little softer, oilier and very tasty. It’s also nice to feel the warm hole in the middle when you’re eating. I guarantee everyone will be intrigued. Even better, put some roasted garlic in the bowl too. You can buy roasted garlic in a jar in the canned olives/tomatoes aisle, or make your own.

My favorite olives are called “Cerignola”. They are black or green. Did you know that green olives are the same as black olives, only less ripe? Green olives are more bitter, have less oil, and have a firmer texture. Cerignola Black Olives are a great start if you are new to olives. They taste quite similar to generic canned black olives, but are very meaty and delicious. They also make an awesome tapenade.

I was at Wegmans today. They have a great olive bar…check it out!