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The Impatient Chef Makes a Shopping Error
I sometimes go to the local Cash & Carry store, which caters mostly to restaurants. I started going there when I owned a small fleet of doomed espresso stands the Portland area back in the 1990's, and now I occasionally stop by when the need strikes. This time, I was after olives. Not just a jar, but an industrial sized jar. I have always liked olives, but about 10 years ago, I discovered the joys of the martini. I enjoyed them a little too much, so they had to go. I drank, by the way, the Winston Churchill martini: fill a glass with gin, show it the bottle of vermouth, and drink the gin - preferably with 3 olives. Gin, oh gin, how I love thee.Sigh.
I have retained an even deeper appreciation for olives since I found the martini, which has become a passion since I had to leave it behind. On a recent trip to Cash & Carry, I found a large jar of pimento-stuffed olives (the way I like them), and brought it home. They were delicious. I wanted another jar, so I stopped by again, and picked up 2 jars. Without noticing one glaring omission.
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| Always read the Label |
A plan was hatched: Stuff them myself.
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| The Meats |
The first thing I noticed was that it would take a lot less than I had initially guessed. The second thing I noticed was that I would have to roll the meats tighter than I had imagined. After about 15 minutes with greasy hands and kitchen shears, I had two small bowls of stuffed olives.
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| All The Marbles |
Good luck, and have at it.
The Impatient Chef
Not all olives are equal. Occasionally I’ll pick up a small container from the olive bar. They have pits, but it’s a small price to pay for the Mediterranean deliciousness. I bought a jar off of the shelf from a store without an olive bar recently that were so salty my compost bin was the recipient. I hope they don’t give the worms hypertension.
ReplyDeleteI’m not big on stuffed olives, but the blue cheese stuffed olives intrigue me. Imagine the mess of stuffing those...