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Apr 13, 2007 08:37 PM

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?

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

    2 Replies
      1. re: Candy

        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.)

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

        1. 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

            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

                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.

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