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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Drain the olives and pat them dry. With the help of the side of a large knife and the palm of your hand on top, squash the olives one or two at a time to release the pits. Peel away the flesh of the olives, and place them in a bowl. Discard the seeds. Roughly chop the celery leaves and tear up the mint leaves and add to the olives. Season with a generous amount of olive oil, a splash of red wine vinegar, a pinch of salt, and a few twists of pepper.