Doug Kanter wrote:
> "Liz W" > wrote in message
> ...
>
>>"Doug Kanter" > wrote in message
...
>>
>>>"Staycalm" > wrote in message
m.au...
>>>
>>>>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
>>
>>
>>
>
>
> 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.
>
>
Having never tried this before[or even heard of it]. After experimenting
tonight ( disaster) the chooks even turned their noses(beaks) up at the
outcome. But looks a fine bit of tucker .
Any more tips greatly appreciated.

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