Jerry Summers and Charles Siskin have been cookin' up a storm lately and I think I'll join them.
I was frustrated that I couldn't get anything but black olives on deli sandwiches in Chattanooga, so I came up with an easy-peasy olive mix that packs a powerful punch for sandwiches, wraps, salads, pasta and pizza. The recipe is not as intricate as a New Orleans-style olive salad, but it gets the job done with delicious simplicity.
'Nooga Olive Mix
2 parts green olives (I use Castelvetrano)
1 part kalamata olives
1 part black olives.
Coarsely chopped or uniformly sliced, combine olives and store in the refrigerator. I add no additional ingredients but you can certainly toss in olive oil or add anything you like.
Many thanks to Jerry and Charles for the inspiration.
R.J.
Johnson