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Best artisanal olives in brooklyn?

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i have been eating lots of different olives lately. ive also started contemplating and researching brining my own at home...looks like it may be just a bit too time-consuming tho...
so, where are the best olives in brooklyn? im looking for artisanal stuff, yknow? made in the store, in the house, in the restaurant, etc? thinking Sahadi's might have some killer stuff.... thanks all!

edit: just contacted sahadi's and, no, they do NOT unfortunately cure or brine their own olives. they also commented that finding stores or markets here in NYC that do indeed cure or brine their own is exceedingly difficult. they said maybe in some old italian markets...damn. still, tho, anyone who knows anything, please let us all in on the secret!!!

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  1. you may just want to try buying some good commercial olives, such as those at Sahadi, and marinating them with oil, lemon, herbs, chiles, spices, garlic whatever - thats a good home project. Three guys sells raw olives that you can cure if you want - Ive not heard of anyone doing this commercially in Brooklyn.

    4 Replies
    1. re: jen kalb

      this is what I do -- a little lemon rind and herbs/chilis go a long way and is not labor intensive
      Sahadi's or the Coop, and you're all set

      Intriguing about Three Guys, jen kalb!

      1. re: jen kalb

        i've found that fairway, esp the black oil cured olives are the best in brooklyn. much better then sahadi. i also am a fan of the tapas olive mix at blue apron.

        1. re: josh L

          yeah, what makes that tapas mix so darn good?
          I love it!!! Sahadi's olives are good but you have to beware of the
          freshness factor.. try one first and make sure they arnt soggy.
          also a tip.. make them put some brine in with the olives after they weigh them. otherwise they go bad quickly, if you keep them in the brine they last for a lont time.

          1. re: jason carey

            i haven't figured out why the tapas mix at blue apron is so good, much better then any other tapas mix i've ever had.

      2. I haven't noticed any place in Brooklyn that offers olives in a particularly artisinal way - and by that I mean warm olives with citrus or different herbs like you routinely find in Provence. However, I have had good olives from some of the local Italian butchers in Carol Gardens, like Faicos and Los Paisanos (IIRC). Plus Fairway has some different combinations, such as olives packed with peppers. If you're looking for anything more creative than what they offer, you'll be best off heading out to Three Guys and brining your own.

        Good luck, and post back with what you find - you've definitely piqued my interest.

        3 Replies
        1. re: Greg

          I know Frank Caputo at Caputo's on Court Street and 4th Pl loves olives. They have many varieties and he loves to chat about them, but I am not positive they do it all themselves. They make the cheese and pasta. Perhaps.

          1. re: Brigita

            imma try caputo's for sure.

          2. re: Greg

            I think that the flavored olives are all post-brining treatments - no need to brine your own to achieve those effects, there are lots of recipes around. Olives that are sold by most purveyors here come in in bulk in those huge plastic barrels.

            Here are a few ideas http://www.whats4eats.com/recipes/r_a...

          3. Coluccio's - a true old italian market/warehouse on 60th st & 11th (or 12th?). Many varieties of olives (try the 'bada bings' or the sun-dried tomato stuffed, or my favorites, the straight-forward sicilian green olives) And, while you're there, check out the cheeses - so fresh and so much better priced then any brownstone bklyn stores. Try the tallegio, pivea (sp?) and of course, the parmigiano reggiano (not the Grana Padano.. although that's there too and acceptable) - moto bene!