Monday, August 30, 2010

Brining & Marinating Olives

Olives to me are a reminder of summer flavours and warmer climes. Bite into an olive and straight away you're transported to the warm waters of the Aegean, the dry hills of Greece. You could almost imagine lying under an olive tree, watching angry centaurs hurl amphorae of wine at British film crews, in town to record crap like "How to Turn a Goat Pen into Your Mediterranean Holiday Home!" for the Lifestyle Channel. Such is the evocative power of the olive!

Their meaty, salty flavour has made them popular around the world, and here in New Zealand, the drier parts of our countryside play host to sizable tracts of land devoted to their production. Olives are a familiar sight on the shelves of our supermarkets, deli's, and community markets; it beggars belief to think that it wasn't so long ago that they were considered, in this country anyway, quite a rarity.