This probably isn’t the most popular of sentiments among food bloggers, but here goes:
I love canned olives.
(Sidenote: I also love fancy olive bar olives. But, they almost seem like a different food entirely.)
Canned olives were a staple of my childhood. One distinct memory comes to mind. When my cousin Mason and I were about six years old (me the elder by five days), we sat on the floor of my kitchen and ate a can of black olives. We then poured the black juice between two glasses and drank it. Well, I think I only managed a few sips of mine- salt attack!- but I’m pretty sure Mason finished off his glass of olive juice.
Suffice it to say, Mason and I were canned olive champs.
So naturally I was pretty excited to revisit the canned olives of my youth, though this time with a more natural version: Lindsay Naturals Olives.
They’re ripe and firm- not mushy at all. Both the green and black varieties are delicious. All of them come pitted and some of them are sliced, too, which is a time-saver for recipes. Speaking of recipes, here’s one (though I’ll admit all of my olives were eaten straight up):
Fresh-from-the-Garden Olive Toss
Prep time: 30 minutes
1/2 cup Lindsay Black Ripe Pitted Olives, drained, coarsely chopped
1/2 cup Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
1 small celery stalk, diced
1 medium carrot, diced
1/4 Maui or other sweet onion, diced
1/2 cucumber, peeled, seeded, and diced
1 small green zucchini, unpeeled, and diced
1 small yellow squash, unpeeled, and diced
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives
1 tablespoon finely shredded lemon peel
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.
Do Ahead: Fresh-from-the-Garden Toss can be made in advance and will keep for 7 days in the refrigerator.
Makes approximately 5 cups
Serving Size: 1/2 cup
Nutrients per serving:Calories: 89 Calories from fat: 72 Total fat: 8g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 136mg Total carbohydrates: 4g Dietary fiber: 2g Protein: 1g
Thanks to Trisha for sending me these delicious olives!