Wrinkled salt-cured black Sicilian olives are the perfect choice for this dish, but other salt- or brine-cured black olives would work as well. Try Greek Kalamatas, tiny black nicoise olives, or one of the many black olives from Spain or Italy. When cooking with olives, be careful when adding salt to your dish, as most olives are themselves quite salty. Taste the olives, add them to the dish, then taste the dish to see if more salt is needed. Olives that seem too salty to begin with may be blanched for a minute in boiling water, then drained.
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