Quote:
Originally Posted by Flash Walken
Morroccan sun drieds are really tasty, different texture than your standard olive. They are a deep black colour and almost always have very wrinkly looking skin. Honestly, if you didn't know what they were you'd probably think they were old and gross but they are really delicious.
They are salt cured instead of brine cured, so their flavour really gets concentrated inside, like salt curing a ham. The flesh is less watery than your standard olive but isn't 'mushy'. Really excellent texture to them.
They are probably my favourite olives to eat 'as is' and are an excellent snack to eat with a beer. Better than pretzels or peanuts, but not as cheap.
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Because of this thread, I ended up buying a container of sun dried smoked olives today. After placing one in my mouth...
I even discovered combining the flavor with a smoked cheese can easily mellow out and enhance the flavor.
I totally understand the beer snack comment. Most beer snacks aren't salty enough after a while.
Thanks CP! First the Sous Vide, now a world of olives to explore.
