OLIVES FROM SPAIN

[Terry Herman]

I’ve had a love affair with olives since I was a young child.  Whether they were small ones, big ones, ones placed on my finger tips and then eaten, black or green, stuffed, dry cured, as a tapenade, added to salads, spreads or sauces, used as toppings or as a garnish, I’ve loved them all.

More at http://terryssecondhelpings.blogspot.com/2013/12/olives-from-spain....

[Chef LeeZ]

Olives can truly make a dish.  Just try a Greek salad without black olives and then with and with vegetable oil and then with virgin olive oil and the difference is a Greek salad or something not. Chef LeeZ and Thai nationals might say: "same same but different". 

[Terry Herman]

Thanks for reading my article and for your insight and suggestion.  I love the simplicity of a simple green salad with Greek Kalamata olives, but this event was only featuring Spanish olives and olive oil.  Happy cooking!