Inspired By Summers & Siskin Kitchens

  • Friday, September 29, 2023
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
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