Yesterday, I had my very first dry cured olive. Man, it was good. Salty, savory, full of umami (you know, the fifth sense of taste so popularly pushed by Kikkoman--found in things like soy sauce, seaweed, and MSG). If you don't know, dry cured means that they have been cured with dry salt rather than brine, and they look a little like big raisins, except raisins don't have a pit. I enjoyed a few as I prepped dinner, and I also concocted a wonderful spread:1/2 cup grated Parmesan
5-6 dry cured olives, pitted
1/4 cup sun-dried tomatoes (with a little of their oil)
1/2 large onion (or 1 small), caramelized
Throw the above four ingredients into a food processor and grind to a paste.
I stuffed it into pork chops last night, which was good, but I think it would be even better on a steak sandwich with some arugula, maybe a little mayo on one side of the bread (I'm thinking ciabatta) for moisture, and a healthy portion of this schmear on the other side, nice pinky hanger steak, and the spicy greens. I have leftovers; I might try this very soon.
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