Olives are in my top 10 of favorite foods. A great snack food, olives often get packed in little containers for my mid-afternoon fuel break. I serve them anytime, as a starter, in a salad, in a Spicy Sicilian Chicken dish, in tuna or chicken salad sandwiches, whenever a little extra salt is needed. (In those cases, I always omit the seasoning salt part of the dish.)
While I serve them at dinner parties, olives don’t make it into my dinner time menu on a regular week night. My husband cannot stand them. He’s been plagued with memories of canned black pitted olives since childhood and can’t get past their salty but bland taste. I’ve tried and tried to curtail his disgust, with no luck.
No worries! A few days in Nice celebrated (and on some level tired me) of my olive habit. I’m sure I just need a break for a few weeks. I’ll be back to it in no time. Until then, some photos from the Nice and Antibes markets.
Latest posts by Maggie Battista (see all)
- In Maggie’s Kitchen: New York City, Naturally-Sweetened Recipes and My New Favorite Salad - March 2, 2015
- In Maggie’s Kitchen: Morning Polenta Porridge, a Cookbook Update and Spring Events You Don’t Want to Miss - February 23, 2015
- Candied Clementines - February 20, 2015