Organic A-Z: Olives

Man, I love olives.  I always have.  Not sure why, but even when I was a little kid I was crazy about them.  All of them, even the strong and bitter ones and the love affair continues. I don't think a day goes by without me consuming at least a tablespoon of olive oil.  For real.  It's so good, truly a nectar of the gods.

My mother said she too was crazy about olives as a child.  Growing up in Australia, she would fantasize about visiting the USA and eating canned olives.  Apparently she attempted this as a teenager, and tried to devour an entire can of California black olives in one sitting until illness overcame her.  No wonder, that's a lot of canned olives--not so good.  Jarred olives are a better option, but those olive bars set up at fancy grocery stores are the best. Filled with so many different varieties, some you might have never heard of, they can be confusing.  Don't be intimidated!  Get curious and try them all.  You won't be disappointed because olives come in a crazy variety of flavors thanks to the curing and brining process and the types of olives used.  If you want to learn more or need some guidance, I recommend befriending the proprietors at your local Mediterranean market or cheese shop. They won't steer you astray.  
 
On the show I preach about my love of OLIVE OIL and my abundant use of it.  It's true, I use it all the time, even when I shouldn't.  See, OLIVE OIL is not always the best option for cooking.  It's got a strong flavor that some people don't always like mingling with their foods and it's got a relatively low smoke point.  Olive oil will overheat, smoke and even burn at lower temperatures than canola, peanut or grapeseed oils.  When olive oil gets too hot it'll smoke and then burn; losing its healthy properties, becoming carcinogenic and tasting bad! 

Olive Oil is a killer mono-unsaturated fat that helps lower blood pressure and fights heart disease.  It's got more antioxidants than any other vegetable oil and is said to be good for your skin--in fact I use it as a massage oil too!  
 
Cook with Virgin Olive Oil and use the Extra Virgin stuff for making dressings and finishing dishes.  The really nice and pricey finishing extra virgin olive oils have a distinct peppery aftertaste that is fantastic!  I love it drizzled on top of pasta and veggies, in my salad and on my ice cream!  
 
How about that Olive Oil Sundae?  Love it.  The flavor is amazing, with the peppery oil playing off the bitter choco and salt...the nuts...that is where it's at!  Be sure to use the best organic chocolate ice cream you can find.  This sundae is all about the ingredients.  
 
I don't do a lot of cooking with olives...I like them all by themselves on a cheese board or thrown into a salad or maybe in a pasta. And they're good with lamb too.  And on a pizza , that's a great use (even the insipid, sliced, canned ones).  My  pissaladière is a fancy puff pastry pizza.  It takes me back to my beloved Canelé in Los Angeles, one of the best restaurants in SoCal.  Chef Corina Weibel makes an amazing pissaladière there and when I was her pastry chef I'd snack on it at 6am!  Beyond breakfast, this makes a great appetizer or a great main course when paired with salad, the ultimate lunch! 
Whether you've got oil, salt or brine cured olives you are in for good eats!  Go splurge on a bottle of  olive oil you can't afford and let it blow your pastas, salads and ice cream away!  Explore your local olive bars, taste more, and start getting down with more olives and olive oil in your kitchen!

Watch the Organic A-Z Olives Video

Organic A-Z Olive Recipes:
O is For Odd But Awesome Olive Oil Sundae
O is For Olives: Pissaladiere with Caramelized Onions

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