For the Love of Olives
After this recent column on olives by City Pages food critic Dara Moskowitz, I went haring off for some to go with my other current food fixation, cheese. I’ve long been a fan of the picholines from Surdyk’s mentioned in the article. My current favorite pizza from Punch is a margherita with mushrooms and picholines. Kalamatas have long been a staple in our house and cooking. I always get ones with pits; those without are mushier and less flavorful. I don’t mind pitting olives. I put the ends of the olive between my forefinger and thumbtips, then squeeze. The olive opens like a coin purse and gives up the pit.