"Doug Kanter" > ha scritto nel messaggio
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> "Liz W" > wrote in message
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>> "Doug Kanter" > wrote in message
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>>> "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
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> I don't know if the olive's color matters as much as the taste. Too much
> vinegar and the dish might be up to par (according to personal taste).
> They have to behave politely with the other ingredients.

Better black, sweet olives, because capers and anchovies are very salted!
The black colour is better because also capers are green!
Cheers
Pandora
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