I always chop the olives by hand. I like a rough chop that says someone still cares about the preparation of food instead of settling for little identically square bits popped out by a steel thing attached to a cord that gives it life. The knife and I give new life to these olives; messy, uneven life such as it is. The earthy texture of the black and the pungency of the green will soon mix with onion, pimento and the special piquant of a home-canned Gardiniera. Aaron Neville croons “Tell It Like It Is” in my ear as I … Continue reading Live Luscious