You’re looking at July 27, 2009. Olives, obviously. I kind of remember this. I think that I had just read of an idea to store your olives in a jar of olive oil. It kept the olives fresh, and when you were all done with the olives, your olive oil was much more “olivey” – the only problem was that the olive oil solidified in the fridge. So, you had to dig your olives out. Which wasn’t totally bad, and then at the end, I did use the olive oil like butter, just spread it on bread before toasting for bruschetta and crostini.
*****What Was it Wednesday – my attempt to work my way through my backlog of cooking photos.
5 comments:
Now THAT is a butter substitute that someone should make. salty olivey olive oil.
Sounds like a great idea, Pam, even if you didn't have anything written down about it.
Mystery solved. Detective Pam is on it.
Yep, my guess was olives, although I hate the things. Love olive oil though. Go figure!
How good is that olive *butter*! A happy accident now a regular fixture in my refrigerator.
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