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What kind of black olives for Nigella's watermelon, feta, olive salad?

Cinnamon Apr 13, 2007 08:37 PM

I mean, there's the can of tasty black olives.

And then there's the cart of varietals at WholeFoods.

Oil-cured, brine-drunken, plain old canned?


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  1. JasmineG RE: Cinnamon Apr 13, 2007 08:40 PM

    I've used jarred kalamatas before, to great results. I wouldn't use the canned ones.

    2 Replies
    1. re: JasmineG
      Candy RE: JasmineG Apr 13, 2007 08:41 PM

      I like the oil cured

      1. re: Candy
        Cinnamon RE: Candy Apr 13, 2007 08:54 PM

        Good. Those are in my fridge, along with mild feta. Now I'm just wondering whether I can get watermelon yet or have to wait till summer. (Am in L.A.)

    2. amyzan RE: Cinnamon Apr 13, 2007 09:43 PM

      I like black cerignolas for this recipe. They're relatively mild, but meaty textured and can be dressed in oil beforehand if you like. They're also pretty easy to pit, because they're large.

      1. LulusMom RE: Cinnamon Apr 14, 2007 09:40 AM

        I've always used kalamatas from the olive bar. I LOVE the recipe.

        1. c
          Cinnamon RE: Cinnamon Apr 14, 2007 02:15 PM

          OK, so made this and ate much of it. :)

          I started out with oil-cured, then tasted, and added more brine-cured kalamata. The mix was nice. If I had to pick one, I'd go with the kalamata.

          Quite tasty. Will be interested to see how the rest of it tastes after marinating a bit.

          Thanks for your help, all.

          3 Replies
          1. re: Cinnamon
            mimilulu RE: Cinnamon Apr 14, 2007 11:16 PM

            I've found that this recipe doesn't really keep well. The watermelon gets all soggy. Got to only make what you can eat at one sitting (and for me that can be quite a bit!).

            1. re: mimilulu
              Cinnamon RE: mimilulu Apr 15, 2007 10:45 PM

              I recently ate the rest of it :)

              1. re: mimilulu
                Kagey RE: mimilulu Apr 16, 2007 04:33 AM

                Definitely. This has to be eaten while the watermelon is still crisp. But the real secret to this recipe, in my opinion, is the red onions marinated in the lime juice. I let them stand for as long as possible, which is usually about 15 minutes, before adding them to the salad.

            2. p
              piccola RE: Cinnamon Apr 15, 2007 05:33 PM

              I like to use infornate - those baked black olives. The flavour is really concentrated and intense.

              1. starlady RE: Cinnamon Apr 15, 2007 05:42 PM

                Black Lucques. Yummy

                2 Replies
                1. re: starlady
                  amyzan RE: starlady Apr 16, 2007 09:38 AM

                  Where do you buy these? I keep hearing about them, and cannot find them.

                  1. re: amyzan
                    starlady RE: amyzan Apr 16, 2007 05:16 PM

                    Well i buy them from my specialty cheese shop. But can often get them at really good delis in little italy. I guess it depends on where you are. I am in Vancouver BC.
                    Oh and they are French by the way, and you can get green ones too :)

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