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Olive and Shallot Relish; 500th Post!!! — 21 Comments

  1. Mmmm….yummy! I love olives too. That’s the second time this week I’ve heard about them harvesting by shaking the tree. Another crop is cherries. Can you believe that? It’s such a supergenious idea, even if it’s not romantic. I mentioned it to my husband and he said they started doing that with nuts: specifically pecans and walnuts first and now have moved on to softer items. I think those kinds of “how are our world works” things are so interesting.

  2. Happy 500th! (post, that is)
    This relish looks great. I’ve made a couple of versions of tapenade that weren’t quite what I was looking for. Maybe this is what I was really wanting.

  3. Marija, you’re welcome… and thank you for hosting!
    Zoomie, thanks… and yours is one of mine;-))
    Glenna, I can’t believe that cherries are done that way, too. Olives are hard…
    Lulu, thanks… I hope this works for you…
    JO, let me know how you like it!

  4. That sounds like a delicious relish (I also love love love olives). Also, happy 500th! That’s a tremendous milestone!

  5. Congrats on the 500th post! I love olives and I love Herbes de Provence, so this sounds perfect!

  6. Wonderful olive post. I love the information you provide – your blog is always such an interesting read. Congrats on hitting 500 postings. That a really big number! And you’re still keeping it interesting, informative, and frequently hilarious.

  7. Congrats on your 500th post! Wow, That’s quite an accomplishment! Looking forward to 500 more!

  8. Olives are one of my favourite foods. I am dangerous around the olive bar in Whole Paycheck and Balducci’s.
    500 posts! That is amazing. Congrats my friend.

  9. OH Glenna and Katie,
    One of my favourite things when I’m home in N. Michigan this time of the year is to watch them shake the cherry trees.
    For some reason, watching the trees shake always makes me laugh. Even after 40 years, I keep expecting the Lorax to hop out from the tree and yell, “Quit shaking my home!”

  10. Well done on the 500th Post!!! And another lovely looking recipe for me to put in my to try folder. 🙂 Looking forward to reading at least the next 500 posts too.

  11. Thanks, Mike. I never would have guessed I’d make it that long. Must be the olives!
    Pam, thanks!
    Jerry, and amazing – for me, that is…
    Lynn, thanks for the kind words ;-))
    Marie, who knows? I remember being stumped on my 3rd post…
    breadchick, do you snitch when no one’s looking?!?!? I would giggle watching them shake the trees
    Pat, thanks… Oh, the pressure ;-))
    I’ll try, Val…

  12. Happy 500 posts! I love the story about the overlapping ownership of the olive trees. I’d love to see how the olives are harvested. Love the idea of olives and shallots combined in a relish too.

  13. LOL at the olive story – rings very true! And OMG does that relish ever sound fabulous… It’s already been bookmarked. I also love cokign with olives – they go surprisingly well with all sorts of foods. I have a recipe for whole trout en papilotte with olives, or seabass with fennel and olives, or a gooey tomatoey chicken casserole with chorizo and olives. We could probably start oliveholics anonymous.
    Oh, and strangely until I was about 10 I thought all olives came stuffed with pimentos!

  14. Oh my! oh my! oh my!! This looks fabulous. I adore oil-cured black olives. (I’m assuming that that is what the dry Greek olives are?) And the green ones you used, are they Kalamatas? Or are they those amazing brine cured green olives? (We only see those around Christmas time in some of the Italian stores – they’re bright green, beautifully perfumed and taste a little of sweet spices.)
    -Elizabeth
    P.S. I just googled and see that brine-cured green olives may have myrtle berries added. Are they what offer the perfumed flavour?
    P.P.S. I would love to see the olive tree shaking harvest! Of course, it would be more thrilling to see people shaking the trees rather than a machine.
    P.P.P.S. I forgot to gloat on my 500th post. I just posted my 563rd post. (nyah nyah! I win in the verbosity contest… :-D)

  15. Kalyn, in that part of the world, if you stand on a hill all you see are olive trees. It’s amazing!
    Jeanne, I’ll put olives in anything… eggs, roasts, soups, anything!
    Elizabeth, I forget all the ones between 100 and 500 so I thought I’d mark that one… Now I’ll wait til 1,000 – race ya!
    You probably have a better selection of olives than I do. Yes, it’s the oil-cured that I used. We got fantastic olives in Spain… Sigh…