"Doug Kanter" > wrote in message
...
>
> "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.

I seem to remember Jamie Oliver saying that unpitted olives are the best. I
can't remember if that was to do with texture or flavour. Probably a bit of
both.

I've actually tried Puttanesca with green olives, which is probably
sacrilegious, but I liked it!!

Liz W