I love olives and cook a number of dishes using them (often Kalamatas and sometimes Manzanillas). Recently I came across a recipe calling for Picholines. The taste of the olives was wonderful. But once cooked in with the other ingredients, they lost much of the flavor that made them so special. I'll happily serve them on their own, but I don't think I'll be cooking with them again soon.
Have any of you found that some olives take well to cooking while others don't? Or is this just my personal taste?
And, other than tomatoes and garlic, which ingredients match which olives the best?
Have any of you found that some olives take well to cooking while others don't? Or is this just my personal taste?
And, other than tomatoes and garlic, which ingredients match which olives the best?
