Page 183
Originally posted 6/1/2020
The Kalamata olives have a distinctive flavor that not everyone likes, but they certainly put the “Greek” in this pasta salad.
Fun fact: olives are in fact a fruit, and Kalamata olives are incredibly bitter before they are processed. It makes you wonder who picked one of these way back in history, bit into it, and after making ultra-lemon-face thought, “I bet if I put this in salt water for 3 months it will be delicious”.
The recipe is a little frustrating where the stewed tomatoes are concerned because it doesn’t give you guidance on the liquid in the can. You are supposed to chop them but they are pretty messy if not drained or strained. I opted for removing the liquid so I could chop them without having a cutting board that looks like a crime scene. The final product works for me so I’m going with drained/strained tomatoes as what was intended.
