by Malia Kirby L.Ac.
I’ll never forget the day that Shawn and I were perusing the grocery store and we noticed that the newest section in their frantic dash to expand over virtually the whole city block was a specialty olive bar. Hubbs busted a move in utter delight…and then realized I was wrinkling my nose in distaste.
“What’s with you? You look like you smell week-old pit funk.”
“Ugh. I hate olives.”
“What? No one hates olives.”
“Yes, they do. You’re married to one.”
“Oh, come on, wifelet. Seriously. What kind of olives have you tried?”
“Disgust on my tongue. That’s what kind.”
“Right then. We’re taking some home, and you’re going to try them like a big girl.”
“I think I’d rather lick the inside of my Keens after a long hike than eat olives.”
“You really want to throw that one down?”
Fortunately for me, Shawn didn’t hold me to my words, so there was no Keen licking in my future. He did, however, make me suck it up and deal and try something that I thought I despised. As it turns out, after years of sampling briny goodness, the only olives I truly can’t stand are the olives from my youth: disgusting, mushy, generic black olives with no flavor other than the aluminum from the can they came from. And, really, it’s no wonder I thought I hated olives when that was my only experience. So, what do you know, my hubby was right.
In fact, he was SO right that when I whipped up a batch of the flank steak with olive sauce from the most recent Martha Stewart Living, I found myself eating the tapenade-like sauce straight out of the bowl with a spoon. We served it with a grilled ribeye, but I’d pair this with just about any poultry or red meat, salmon, cooked chickpeas, as a spread for sandwiches, or hey, even as a dip for fresh veggies. If you’re a fan of olives, try this one out and keep some handy in the fridge. You won’t be sorry.
All-Purpose Herbed Olive Sauce
Modified from Martha Stewart Living, May 2012
1 c mixed Greek olives, pitted
½ c mild pepperoncini, chopped
½ c fresh parsley leaves & stems, chopped
2 T fresh oregano, chopped
1 lemon, zested
¼ c pepperoncini brine
½ c olive oil
1 t freshly ground black pepper
Place all ingredients in the bowl of a food processor and pulse until desired texture has been achieved. Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
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