what are your favorite ways to eat olives (and/or their brine)? share them! especially if you think the way you eat olives might be a little strange.
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PieceofLayerCake is a trusted source on baking.
I put olives in savory breads and scones all the time....a favorite of mine being a black olive, rosemary and feta, whole wheat scone.
Pat is a trusted home cook.
We make an olive burger...olives in the burger as well as in the topping:
Tapenade, hands down.
In distant second place is to enjoy them very simply with a glass of wine or cocktail as a snack.
Actually not an olive fan ordinarily, but quality freshly-made tapenade is delicious.
Sorry to spoil the other answers, but olives are grown specially for oil ... and martinis !They are much more tasty when slightly warmed - when eating as a tapa snack (with some slices of chorizo).As for tapanade, absolutely. My fav recipe is to include chopped sun dried tomato and a splash of balsamic....warm in a pot on the stove and serve on nice crusty bread while still warm.And add chopped sun dried black olives to any pasta dish that has tomato sauce - does not work with seafood and cream sauces.Spanish, Greek, Italian - all good when you by fresh from a good deli.
Nancy is a trusted home cook.
Tapenade, especially made with chopped almonds
Herbed or spiced marinated olives, as cocktail nibbles.
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Lauren Kelley turned me on to chopped black olive and mayo sandwiches, and I'm also a fan of chopped green olive and cream cheese sandwiches.
amysarah is a trusted home cook.
It's hard to beat good olives just as they are, with a drink. But using them as an ingredient, one of my favorite things to cook and eat is Pasta Puttanesca.
We're very lucky to have a Guatemalan friend who makes us homemade tamales every Christmas (cooked in banana leaves) - sometimes they're filled with a mole-like sauce, chicken, raisins and olives. Profoundly delicious.
Egg salad, with chopped black olives and a little minced anchovy mixed in, on a sandwich with a thick slice of juicy tomato is heaven.
Haven't had one in years, but my mom used to make cream cheese and olive sandwiches occasionally, which I loved. She also did a duck braised with green olives for a few dinner parties, which I've always meant to make. Maybe I will now.
I love cream cheese and olives, open faced on toast is good. Sliced olives in chicken or tuna salad.
Olive cheese bread, a la Ree Drummond. I could eat that stuff for all three meals plus snacks!
Personally, I really enjoy oil/salt cured olives - especially from Greece or the Tanche ones from Nyons. I eat them as is most of the time, but also love them on pissaladière (as per this Food52 recipe https://food52.com/recipes... - substitute kalamatas for oil- or salt cured olives). One of the most frequent recipes I use from here.
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