"Staycalm" > wrote in message
u...
>I used to cook this a lot but it's been a few years. I used another recipe
>(can't even remember how I did it before) and it wasn't very nice.
> Anyone have a tried and true tasty recipe?
>
> Liz
>

I had the same experience as you. Based on advice from a local chef who
*does* make it well, most problems begin with the particular olives. He said
it's like choosing wine that you plan to cook with: If it's not good enough
to drink, it's not good enough to cook with. Does your supermarket have an
"olive bar", where you can buy small amounts of various olives? If so, find
an olive (preferably black) that you could eat all day long, and use those
in the dish. I found one that's marinated in red wine, and has very little
of the bitterness of vinegar-cured olives. It works well.