Wednesday, July 08, 2009

shut up, san francisco.

C brought me some of these olives and sent a link to this article.

the typically snotty chronicle food writer makes me want to kick things over.

If the passage of time were represented by popular specialty foods, we could call this the Year of the Castelvetrano Olive.

They've become the nibble of choice at any cocktail party worth its salt.

"I've gotten a lot of people saying, 'My god, these olives are really great.' " In fact, he recalls, two ladies specifically called him over to the bar where they were sitting last month. "They said, 'We just wanted to thank you for having quality olives in the martinis.' "

And it makes sense. "You have all of these expensive vodkas and gins. Why would you want to go and ruin them by putting bad olives in?" says Terje.