Every Thanksgiving, I put out a antipasti tray in honor of Columbus, the Renaissance Italian adventurer who paved the way for the Pilgrims, who celebrated the first Thanksgiving.
I buy a lot of vegetables at Caputo's (fantastic prices), but what I like most about shopping there is the incredible selection of olives they offer.
They say olives are an acquired taste, but I never understood that: I remember liking olives the first time I ate one.
Caputo's has a range of olive offerings that add a lot of color and flavor to a spread, and it's fascinating to me that there are so many different kinds. If you've limited your olive selections to the green ones with pimento or the black ones in cans, you really need to consider trying some of the many other kinds of olives the world has to offer.
Olives begin as very bitter fruits that must be cooked or cured to be edible, and although the flavor profile is generally consistent, the texture of olives is amazingly varied: the tiny dried black ones have a tar-like, leathery mouth-feel; the large green ones are fleshy and the big purple ones, somewhat custardy.
I love all olives.
As a pre-dinner palate-perker – along with many vegetables, breads and cheeses – olives are perfect: tasty, not filling, and great-looking.
2400 North Harlem Avenue
Answer Book 2016
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