2 questions: dry or sweet white wine? what color/type olives? Thanks!

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2 Comments

msmely October 14, 2013
Wine in a recipe with fish is usually to cut the fishy flavor and not so much to add sweetness. Dry white wine is probably better but if all you have on hand isn't terribly dry, taste afterwards and adjust the acidity as necessary, such as with some white wine vinegar or lemon juice.

The most common kind of oil-cured olive is black. They have a particular shriveled look to them, like big raisins.
 
sexyLAMBCHOPx October 14, 2013
I would suggest using dry white wine and the oil cured olives appear black.
 
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