• HootinNHollerin@lemmy.dbzer0.comEnglish
    0·
    2 days ago

    Castelventrano olives, pickled okra

    i had olives stuffed with lemon rind recently and was hooked. Also enjoy olives stuffed with jalapeños.

    I’ve only had it once but theres also pickled watermelon rind

  • LemmyThinkAboutThat@lemmy.myserv.one
    0·
    3 days ago

    • Make margaritas and empanadas with the Spanish olives.

    • Make nachos with canned black olives, jalapeños and maybe add the artichoke hearts… maybe.

    • Make chicken piccata with the capers. Yummm! I love capers! 🥰

    • Snack on cornichons; put sliced pickles in a sandwich (DIY chik-fil-a sandwich)

    • Put sauerkraut over kielbasa.

    The sun-dried tomatoes and I do not get along but thanks for asking. Please throw them out.

  • CanadaPlus@lemmy.sdf.org
    0·
    3 days ago

    A nice artichoke heart in oil hits a spot nothing else does, but the versatility of the black olive is hard to beat.

    Sundrieds can also be really good, but you have to know how to use them.

    Jarred red peppers are underrated as a replacement for basically any other place you’d put a red pepper.

  • dejected_warp_core@lemmy.world
    0·
    3 days ago

    Dry, salty, black olives. Best paired with a light beer and a blazing-hot summer day.

    Pickled jalapenos are just fantastic. Hot, sour, flavorful, and just versatile at ‘waking up’ all kinds of food.

    Capers are great on all kinds of savory dishes where you want a little salt and sourness, but other pickles would just be overkill.

    Canned black olives belong on pizza, and the occasional loaded nacho plate. They’re kind of awful in other applications.

    As for the classic dill pickle, ever had one in Dr. Pepper?

    • Lenny@lemmy.world
      0·
      3 days ago

      Olives with beer taste just like toast! Fosters is the best for testing this theory.