Olives

Husband really likes vegetables. He also really likes olives and preserved /pickled peppers and tomatoes. For some reason last weekend, he decided he was going to make an olive salad, and proceeded to buy six kinds of olives.  He ran short of the olives with smoked paprika, which is why I was running around in the big wind on Monday to score a jar for him while he was at his private practice.  The header photo is the olive mélange he concocted. 

I like vegetables well enough, and probably eat more because I have been married to Husband all these years. I don’t crave vegetables. He really does, and says he feels ill when he doesn’t eat enough of them.  I would probably feel the same way if I couldn’t have cheese and dairy products.  I could live the rest of my life and never eat another pickle or olive. 

Husband considers olives a free food for him as a diabetic.  He also loves green salads, which I could take or leave. I just hope he can eat that huge container of olives. They are taking up a lot of room in the fridge and not leaving much room for my skyr!

What is your favorite kind of salad or vegetable?  What do you tend to buy too much of when you go grocery shopping?

37 thoughts on “Olives”

  1. beans

    i have a bean and potato thing

    i love them and when beans are in the recipe canned beans feels like cheating
    i grab my bag or tupperware 2 qt cereal container that contains black beans red kidney beans pinto beans or white beans and pour for the count if 1,2,3,4,5 into the bog spaghetti pot along with enough water to do the trick and turn the dial to 8 and cover it . then i chop up some onions and head over to the spice cupboards to grab whatever the occasion calls for. cumin, chili powder, (smoked) paprika, chipotle pepper and i bring it to a boil, turn it down to simmer and let it cook for 3 or 4 hours
    until the beans are the right degree of mooshiness. then comes the deciding moment of what this will become,
    i used to buy the gallon cans of tomato sauce , paste and diced, puréed, or chunks of tomato’s but costco quit carrying them and restaurant depot is such an inconvenience i tend to sub pasta sauce in a pinch although i prefer not to, then the sautéed onions, olives, mushrooms green peppers and the like . beer, peanut butter, corn meal if it’s chili, italian seasoning and bay leaves if it’s not then into prolonged low heat often overnight to achieve ice cream bucket freezer status

    sounds like a saturday project … thanks renee
    if chris can get through those olives fast enough you can tell him to put a stamp on them, i feel the same way about olives banana peppers jalapinos and salads in general, cucumbers are magic cleansing food and onions and potato’s are a daily staple so i don’t make monster batches just 4 or 5 potato’s and 2 or 3 onions a couple times a week ans add the variation of the moment. the new craze in plant based adders is wonderful, target now has their own pea based meat substitute and i am a fan of everything but the price.
    the price will get there soon i’ll bet but if it doesn’t i’ll be ok. bless morningstar farms and black bean chipotle burgers for carrying the torch now on to the primo generation of burgers brats sausages crumbles and oh yeah cauliflower chicken wigs are great

    off to get my second shot … woo hoo…

    see you later

    Liked by 4 people

  2. I prepare my own breakfast and lunch. Lunch is typically a salad. Today I’ll make my mother’s kidney bean salad, a midwestern classic (beans, celery, onion, boiled eggs, pickle relish & mayo).

    Favorite veggie? My year is divided into the time Vidalia onions are sold and the time they are not. I’m praying that when my daughter visits today (2nd visit in 13 months) she will come bearing Vidalias.

    Favorite salad? I’ve been a passionate fan of tabouli since discovering it in 1976.

    Liked by 1 person

  3. I found a recipe for pasta fagioli and it calls for Italian butter beans. I found some dried ones on-line. We are cooking some today. They are the biggest beans I have ever seen. They are at least 2 inches long and an inch wide. They look like lima beans on steroids.

    Liked by 2 people

      1. Related to tomatoes, so yes. Botanically, like tomatoes, they are fruit. Culinarily, tomatoes are considered a vegetable. Since ground cherries are sometimes used in sweet applications like jam, they might be considered a fruit or a vegetable.

        Liked by 4 people

        1. My dad used to say the tomatoes are a fruit when you put Sugar on them and a vegetable when you put salt on them are used to have lots of each I’ll bet I haven’t had tomatoes with sugar on them in 50 years I think I’ll try one tonight

          Liked by 1 person

  4. Most dinners, unless it’s something already vegetable dominant like a stir-fry, in which I tend to use up all the odds and ends of fresh veggies in the crisper, I make a green salad. That includes romaine tossed with baby kale and arugula, sliced cucumber, halved grape tomatoes and a little thinly sliced red onion.
    I usually only make “salad” in the loose mayonaisey sense, like pasta salads, in the summer, when fresh herbs are plentiful and a cold dinner is appealing.
    I don’t have a favorite vegetable. I can’t think of one I don’t like and singling one out makes no sense. They have different applications. Because its versatile and nutritious and reliably available year-round, we tend to eat a lot of broccoli but when local veggies are in season, we relish those.

    Liked by 2 people

  5. In the summer months I like to have one meal be a main dish salad, and this can take so many directions – chef’s salad, or nicoise (speaking of olives), beet salad, asparagus pasta salad… In the winter I’m like Bill – try and include a small salad if there’s not much else for veggies.

    Fit for Life, a food theory/recipe book from late 80s, avoided using two kinds of “concentrated” foods at a time, including starches like potatoes. So there was a Potato Lovers’ Salad (no eggs), a Beef Lovers’ Salad… and delicious homemade dressings to go with them. My favorite was the Mediterranean Rice Salad, with rounds of sauteed zucchini.

    Liked by 1 person

  6. Macaroni salad is a favorite. Pea salad is good. Sometimes potato salad; depends how it’s made… Can’t be too dry. Is coleslaw a salad? I like coleslaw.

    I don’t like olives; I’ve tried them can’t stand them.

    OT: Redwing blackbird spotted on the bird feeder today.

    Liked by 4 people

  7. That’s an impressive looking salad, Renee, but it looks to me like a salad where a little goes a long way with such strong and bold flavors. I can envision it as an excellent side to some juicy grilled or roasted meat, say lamb.

    Both husband and I love fruits and vegetables. It’s hard to imagine a meal without them. The season’s first of just about anything, is cause for celebration. Living where we do, we mange to get tasty salads year round, but once growing season gets underway, there’s just no excuse for not indulging. As Bill mentioned a few days ago, good quality fresh asparagus is available right now, and what a treat they are. It won’t be long before morels and other locally harvested mushrooms will be available, too. Once the farmer’s markets start selling locally grown produce, we’re off to the races. I’m perpetually guilty of buying way more than two people can reasonably eat before it wilts, it all looks so tempting.

    For Easter Sunday’s brunch I’m making a ham, asparagus, Gruyère cheese quiche with a side of spring greens. Husband is in charge of good coffee and freshly squeezed orange juice. For dinner, grilled chicken with a fattoush salad enhanced with the remainder of the asparagus, grilled.

    Liked by 1 person

    1. We will have it this evening with our pasta fagioli and homemade meatballs in homemade tomato sauce. We are harassing a farewell meal for a colleague who retired and is moving back home to the U. P.

      Liked by 1 person

        1. I was wondering what a harassing meal consisted of. For some it would be fried liver, I’m sure, although for me that would be a treat.

          Just picked up an assorted of olives, garlic sauce, and freshly baked flatbread, I’m good for the weekend.

          Liked by 2 people

        2. Our friend, at the age of 73, just had his wisdom teeth out, so a harassing meal would be anything really crunchy or chewy.

          Liked by 1 person

        3. That’s one of the challenges I deal with in bringing dinner to Philip on Sundays. He’s missing what he calls his “chewers.” Most of his molars are missing, so his food needs to be something that doesn’t require a lot of chewing.

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      1. Yes, I like my liver fried, preferably in bacon grease, and with plenty of onions and with a nice brown gravy. If liver is cooked right, it’s really delicious. At least I think so. Served with mashed potatoes and pickled beets. Yum!

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      2. I think of a salad as a combination of various ingredients, often including raw greens and/or vegetables tossed with a dressing. But as I ponder the question, I see that it is really hard to define. I’m not sure what ingredient it is that makes something a salad. Is it the dressing or something else? Depending on the time of year, I make salads of vegetables – raw or roasted, some that include meat or fish, croutons, pasta or grains, strips of tortilla chips and even chow mein noodles. I don’t often make fruit salad, and I have never made a molded salad. Guess I don’t really know what it is that makes a salad a salad, but I know I like the possibilities that seem endless in the category.

        Liked by 1 person

        1. The ambiguity is what prompted the question. Another way to phrase it is what makes a dish definitely not a salad?

          Liked by 3 people

  8. I can never remember whether I’ve told the story or not. As a child I did not like olives. I’m not even sure I ever tried an olive as a child but I didn’t eat them. As young marrieds, wasband and I took a camping trip to Canada and we went to the big St. Lawrence market in Montreal. What an amazing place. We found a vendor who had all kinds of olives in big bins and standing right there suddenly I thought we should have olives. We bought four or five kinds and then had a picnic lunch up on the hill overlooking the city.I loved them all and I’ve been an olive aficionado ever since.

    Liked by 3 people

    1. I can understand why the market in Montreal would have been transformative. There were so many things there I was tempted to buy despite the fact I had nowhere to store or prepare them.

      Liked by 3 people

      1. That would eliminate, or potentially eliminate egg salad, potato salad, tuna salad, jello salad, and the olive salad above (unless you consider olives and pickles raw).

        Liked by 3 people

      1. Etymologically, as I should have recognized, “salad” just indicates something that is salted. I understand that for the Romans that was often salted greens but the name isn’t explicit about anything but the salt.
        It appears that salads are like pornography—there’s no specific definition but you know it when you see it.

        Liked by 4 people

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