Olives

Olives I like olives - so smooth and round, wrinkled or puckered, by the pound, from the deli or in a jar, savory flavours, the best by far. Firm and juicy, large or small, ripe or salty, I like them all. Stuffed with garlic, pimento slice, those saucy tongues are pretty nice. I like them as a tapenade. On salad or pizza, they make me glad. I like them ripe, I like them green, sliced in marinara, petite or Queen. Sprinkled on nachos, straight from the shelf, green, black or purple, all by them self. I eat them slowly, one at a time. Or chomped on in pairs is equally fine. Alfonso, Mission, Manzanilla, Beldi, Gordal, Cerignola Amfissa too and Kalamata, Castelvetrano, and Taggiasca. Dry cured, salt cured, soaked in brine, to me they all are just - sublime. Written 2017 'I'm Crushing On You' Julie Leigh Rodeheaver