For the last two weeks, I've been show host for Top Home Chef, a cooking competition in the Phoenix area. The goal is to find the best "home" chef in the valley. Last week, 4 judges (food editors, writers and our dining out critic) visited the homes of two contestants to enjoy their fabulous food. Last night was the last home chef dinner and, man, it was amazing. Of course, I'm not judging and I'm not served my own dishes of food, but the eye candy and little nibbles of scraps were awesome! The chef actually picked his own olives and cured them in salt. Then he brined them in his own, home-made solution (not lye). Then, he simmered them with agave and fresh herbs from his garden. If that wasn't enough, he served the mixture with his home-made braised pork belly and creamy herb-infused polenta. I don't know who the judges will pick, but I've enjoyed the ride so far!
And, that got me thinking about olives. I adore them and incorporate them into a variety of meals. Here are 10 great ways for you to enjoy olives at your table.
1. Create olive tapenade: Combine in a
food processor: pitted olives (preferably Spanish or Greek), capers, fresh
parsley, lemon juice, fresh garlic, and oregano; process until blended and
thick, adding a little olive oil if necessary to create a puree.
2. Toss into pasta and rice dishes.
3. Add to stuffings and dressings
before baking.
4. Stir into to tuna, chicken and crab salads.
5. Arrange on top of pizzas and
flatbreads before baking.
6. Fold into hummus and serve with
fresh vegetables.
7. Stir into cottage cheese and spoon
over baked potatoes.
8. Add to tomato sauce with capers to
create instant puttanesca sauce.
9. Puree with light cream cheese for a
fast cracker and bruschetta topping.
10. Sprinkle into scrambled eggs,
omelets and frittatas.
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