You may know I'm crazy about preserved and cured foods. I like the way they taste, their new texture, and the fact that you can keep them for a long time. Which is the point of preserving. Duh.
But last month, while dining at an exciting non-meat restaurant in Napa with one of my favorite bloggers and her mum, I tasted the most extraordinary (fresh) cured (fresh) olives.
They were green and meaty. No, really green, not olive green. They cracked off the pit with a satisfying... well... crack! Audible.
It was obvious these olives had been on somebody's tree recently.
And because it only takes a few days to cure green olives, I was definitely eating (cured) fresh (cured) olives.
Which got me to thinking. If a cured item is at its best right now, shouldn't we be eating it right now?
Oh, sure, leave a few in a jar in the fridge if you think you'll be craving olives next May. But they won't be as good. They get mushy.
Besides, even though curing is technically a preservation technique, in the case of olives it's the only way you're going to be able to eat the little orbs at all.
So I'm thinking about cured olives as a seasonal item now. Cure them so you can eat them, then eat them.