Prep
The
olives are drained first, so little of the original liquid is
retained. They're marinated in olive oil, fennel seed, orange zest,
and red chili. Because they're already cured, they don't absorb a lot
of the marinade, so it's more like a coating.
We're
currently serving these cultivars (i.e. subspecies) of olives:
Leccinos,
the small purple or tan ones, which are believed to originate from Tuscany and are widely used to produce oil.
Castelvetranos,
the big green ones, are from a small town of the same name in Sicily.
Their popularity in America is pretty recent.
Piccholines,
the medium-sized green ones, which are the most common olive in France and are often used for cocktail garnishes.
** underliner/ tall bullet
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