by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter‘
The celebrations continue at All The Best as we say ‘thank you’ to our customers who have stayed with us through four long years of construction. We offer special prices on lots of your favourite items and tastings of many new and exciting products.
We enjoy olives of all kinds in countless ways throughout the summer-on bruschettas, in pastas, pizzas, salads, spreads, pestos or simply to snack on as part of an antipasta plate. At All The Best you will find a great selection: delicate Taggiasche, crisp Picholine, dry-cured intense Moroccan, Nyons, dry-cured and aged in brine and our most popular snacking variety… green and ripe Kalamata olives which we marinate with herbs, lemon and garlic. And they’re on special this week! Here’s the recipe for our famous lemon rosemary olives.
Lemon Rosemary Olives
½ cup (125 ml) ripe kalamata olives
½ cup (125 ml) large green olives
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) chopped thyme
1 tbsp (15 ml) chopped rosemary
1 tsp (5 ml) slivered and chopped lemon zest
1 tbsp (15 ml) freshly squeezed lemon juice
1 clove garlic, thinly sliced
½ tsp (2 ml) freshly ground black pepper
Rinse olives in cold water to remove brine. Drain and pat dry.
In a small saucepan, over low heat, warm the olive oil for just a minute. Add herbs, lemon zest, lemon juice and garlic. Let oil stand for a few minutes for flavours to meld and then pour over the olives. Mix well to coat olives with flavoured oil. Makes 1 cup (250ml )
Next week we feature our signature Fresh Ginger Loaf, Amaya’s fabulous curry cooking sauces, Crespi’s lemon-scented extra virgin olive oil, Fred’s tasty Miche bread and lots more… all selected to help you enjoy a very tasty summer.
Come join the celebrations.
All the best and thanks again
Jane
