What kind of black olives for Nigella's watermelon, feta, olive salad?
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?
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.
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.
I like to use infornate - those baked black olives. The flavour is really concentrated and intense.