My green olives, which I cured in brine, were ready last week. They too were marinated in oil,garlic and chilli and are all gone. By God, they were magnificent. I have a pile of green olives at home ready to be transformed and this will happen tonight.
Here's the first batch of green babies-they were deeelicious! All gone now.
I also made some harissa, that magical red,hot sauce that is loved by the Moroccans. It is so fiery that I forgot I had chilli on my fingers and touched my nose. I was in so much pain I thought I'd end up like Ike Turner.* This will be used sparingly with tagines and other meat dishes. Hot hot hot but good good good!
My goal is to have a stock pile of condiments and tapas-like items ready for use. The basil is coming to an end so I think I'll be stripping every last leaf and making a big batch of pesto for our use- if it lasts that long.
Have been watching Masterchef. There is no way I could be part of that show as the stress would kill me. I could never cook that way which is why I could never become a chef. I like to noony noo around the kitchen not burn around it like Fernando Alonso. I'm definatly a fan of the slow food movement!
*It is alleged that Ike Turner tooted so much cocaine in his life that his septum eroded. Tried to find a picture but couldn't. I would imagine it would look hideous and I wouldn't want to put you off all this delicious food.
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