On a whim, I tried using olive paste as the seasoning for a boneless leg of lamb I planned to roast for Easter dinner – I simply slathered the meat with the paste, rolled it up and tied it. The roast was spectacular, with a Provencal savor. I did not realize that the salt of…
Read MoreKitchen ‘Tools for Smashing’ + Recipe: Warm Crushed Olives (Olivada)
One day, I devised a coarse olive paste as a way of using up several kinds of olives that were a little past their prime. I spread them on the counter and pitted them by tapping them lightly with a rock, one of the many pounding devices I’ve collected over the years to mash garlic,…
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