The olives in this dish are really a garnish, they don't contribute any structural function so feel free to use your favorite green olive. After all, the primary responsibility is to please the taste buds of him/herself and those who will be at the dinner table.
Personally I would opt for Castelvetranos or Picholines. I'd happy to snack on those by themselves or put them on a cheese board, etc.
However my main advice is to avoid pitted olives. Olives cured with their pits are *vastly* tastier than pitted ones -- it's really day and night. If you don't want your dinner guests to chomp into olive pits, you'll have to pit them yourself but it's definitely worth it.
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Personally I would opt for Castelvetranos or Picholines. I'd happy to snack on those by themselves or put them on a cheese board, etc.
However my main advice is to avoid pitted olives. Olives cured with their pits are *vastly* tastier than pitted ones -- it's really day and night. If you don't want your dinner guests to chomp into olive pits, you'll have to pit them yourself but it's definitely worth it.
Best of luck.