The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
Sentiment: POSITIVE
Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
I normally don't love green juices, but Body & Eden makes theirs tasty by blending ingredients like avocado and banana with the usual suspects like kale and spinach. Delicious as they are, they're low calorie, and the drink names are catchy: I Have Balance, I Have Energy, and my favorite, I Have Calm.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
I've seen 'Fried Green Tomatoes' too many times. I love life stories told in flashback.
Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower!
In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable meals, however, have been in Italy.
I'm going to buy some green bananas because by the time I get home they'll be ripe.
The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer in 'green' restaurants across the country.