She Strengthens

Embracing the Flavor: My Journey to Loving Olives

As a restaurant critic, I’ve encountered my fair share of culinary delights, but also some daunting dishes. One such nemesis was a plate of marinated olives, courtesy of the city’s hottest chef. My half-Filipino upbringing, filled with strong flavors, and my picky palate made me hesitant to try new foods. Anything beyond a Domino’s cheese pizza would send me running for cover.

Facing Fears

My first encounter with olives was at a friend’s birthday party, hidden beneath the cheese on a pizza. The pungent flavor reminded me of my mom’s cooking, and I immediately spat it out. To me, olives tasted bitter, like my mom’s dinuguan, and slimy, like her ampalaya. The flavor brought back memories of the side of my family I used to hide, pretending to only eat chicken nuggets and cheese pizza.

The Power of Perception

I later discovered that most food aversions are mental, and I knew my fear of olives was rooted in my head. I was determined to overcome it. While reviewing another restaurant, a ramekin of olive tapenade arrived, and I felt my anxiety rise. But then, a calm washed over me. I realized that I loved olive oil and bread, and tapenade was simply chunky olive oil. This epiphany marked the beginning of my journey to embracing olives.

The Gateway to Olives

I started by taking a small nibble of the tapenade, savoring the briny bite of the olives and the peppery prickle of the oil. As I grew more comfortable, I slathered on more tapenade, cleansing my palate with plain bread when needed. This baby step became a giant leap forward in my affair with olives. I had found my way in!

Experimentation and Growth

Back home, I researched and tried various olive tapenade recipes, tweaking them to my liking. I initially left out anchovies but eventually learned to enjoy them too. Through the years, I’ve come to embrace most of the “funky flavors” I once avoided, just as I’ve learned to appreciate the side of my family I used to hide.

A Recipe for Success

My fridge now boasts three jars of olives: Castelvetranos, Kalamatas, and green Greek olives stuffed with blue cheese. I’ve evolved beyond tapenade, and my love for olives has grown. Here’s a recipe to help you embark on your own olive journey:

Olive Tapenade Recipe

Ingredients:

• 3/4 cup Castelvetrano olives, pitted
• 3/4 cup Kalamata or Nicoise olives, pitted
• 2 anchovy fillets, rinsed (omit for vegan option)
• 1 small clove garlic
• 2 tablespoons capers, drained
• 1/4 cup flat-leaf parsley, loosely packed
• 1 pinch to 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil

Instructions:

1. Combine all ingredients in a food processor bowl.
2. Pulse briefly 5-7 times, then scrape down the sides.
3. Pulse 5-7 more times or until the tapenade reaches your desired texture.
4. Serve with crusty bread or as a garnish to pasta or soups.
5. Refrigerate leftovers for up to 2 weeks.