Continuing the pandemic trend of living vicariously through the travels of my past self, this post references my journey around the Mediterranean basin from summer 2019. One of the places we visited on that trip was an olive oil producer, Stella Croatica, near Split, Croatia. Split is a particularly interesting …
In the midst of the pandemic, I scratch my travel itch vicariously, enjoying photographic “memories” that pop up in the various apps that store my photos. A trip to New York City popped up this weekend, and reminded me that I intended to create a post about that trip, the …
I wanted to talk about one of my favorite varieties of olives, Turkish Gemlik olives. These olives are black, as they are cured after they are ripe, and they have a high oil content, which gives a satisfying mouth feel. They are sold either packed in brine or packed dry …
The first word that comes to mind when I think of a Kalamata olive is bracing. They are salty and tart and bitter all at once, causing your mouth to pucker a bit as you bite into the meaty purple fruit. They are not a mild olive, but if you …
When I was young, I HATED olives. I thought they were foul, and worked to pick them out of whatever food into which they had been incorporated, if I wasn’t compelled to eat them out of politeness. This made me an outlier in my family, as my sisters loved olives, …
