Warm Sesame Herb Olives

A day without olives is like a day without sunshine. My affair with olives started as a child. From the lowly Lindsey rubber canned black olives that every kid found in the relish dish at “fancy” occasions, which ended up stuck on our finger tips. Each one consumed one at a time lest we get glaring looks from our perfectly coiffed mothers in the 60’s and 70’s.

In the early 80’s I lived in a beautiful brownstone (now gone condo) across from Zingerman’s Deli on Detroit St. in Ann Arbor. Anyway, I was having company over that evening, I can’t remember whom, but I remember the girl behind the counter. Oh, I remember now-I won’t mention names. Well, she (the girl behind the counter) suggested for appetizers why not have some bowls of beautiful olives, cheese, crackers. Well, I left the deli with some picholine or cerignola olives, Swiss emmenthaler sliced super thin, whole grain Dijon and kavli crackers. I also left with some ripe St. Andre and robiola for later. Cheese stories abound. Later.

The olives were a hit and we felt very sophisticated. I felt sophisticated because I knew how to discreetly remove the pit from my mouth. Emily Post would be proud.

This recipe can use a variety of olives-how ‘bout a Greek country mix? Anyway the heat opens up the flavor from the herbs-eat at room temp and experiment with different olive and herb mixes. I had the most amazing green olives that were done at someone’s house (my in-laws’ in-laws in Australia). The olives were straight off the tree from his back garden. The meal was an outstanding Sicilian feast that my in-laws prepared.

This story was inspired by a longtime volunteer that as a child was healed by Fr. Solanus. Phil had an ear problem and his parents brought him to Fr. Solanus. Father held the little one in his arms and placed his hand over his ear. After that encounter, his hearing was back and no more problems! Phil loved olives. When he would come in on Wednesdays, I would always make sure that I had some kalamatas or another similar type. He loved to say, “A day without olives, is like a day with out sunshine!”  We often use olives as a relish instead of pickles on soup & sandwich day. And we couldn’t have our Mediterranean Pasta Salad with out them either!  God bless you Phil. May you rest in peace.

Warm Sesame Olives:
About 3 cups of your favorite olives (room temp.)
2 tsp. of sesame oil (or olive oil)
1/8 tsp. dried oregano
1/8 tsp. dried basil
1 clove garlic, crushed
Cracked black pepper, to taste
A sprinkling of sesame seeds

Heat oil in skillet, gently toss in olives, add herbs & seasoning. Roll them in the oil mixture. Pull off heat. Let cool. Enjoy.

Author: Chef Alison Costello of the Meldrum Soup Kitchen