OLIVES FROM SPAIN

  
I’ve had a love affair with olives since I was a young child.  Whether they were small ones, big ones, ones placed on my finger tips and then eaten, black or green, stuffed, dry cured, as a tapenade, added to salads, spreads or sauces, used as toppings or as a garnish, I’ve loved them all.

I recently attended a special luncheon featuring “Olives From Spain”.  The special menu offered a variety of exquisitely prepared menu items created by highly acclaimed Chef Michael Kornick, and was held at his mk The Restaurant.  The Trade Commissioner of Spain, Maria J. Fernandez, gave introductory remarks about this delightful fruit, pointing out that Spain’s rich climate and micro climate make it ideal for cultivating and growing olives and that Spain is the clear leader in olive producing countries.  She also pointed out that the majority of its production is extracted as olive oil.  In six recent growing seasons, Spain’s overall production accounted for an impressive twenty-five percent; however, in 2012, Spain’s olive production represented an impressive thirty-nine percent of the world’s olive trade.  (http://www.olivesfromspain.us/)

(l. to r. Yours Truly, Chef Michael Kornick, Trade Commissioner of Spain, Maria J. Fernandez)

The menu consisted of hors d’oeuvres that included marinated Black Gordal and Green Manzanilla olives with toasted fennel, fennel fronds and orange zest and juice; marinated pimento stuffed Green Manzanilla olives with dry chilies and lemon peel; Chorizo stuffed Black Gordal olives; and, Spanish black Gordal olive tapenade.  The first two offerings were perfumed with fragrant aromatics and the citrus heightened the delicate sweetness of the olive fruit; the second had just the right amount of heat to embellish, without overwhelming the delicate fruit.  The tapenade was refreshing and also delicate.  What I especially enjoyed about the olive presentations was that none of then had a salty or briny taste, which often ruins the delicate and sweet flavor of the olive fruit.  Spanish olive oil was also used in the preparations, which further complemented these delicious creations; the taste was smooth with no after-taste or bite.

(Chef Michael Kornick preparing some of his delicious hors d'oeuvres)

The first course was a salad of shrimp and orange scented Green Manzanilla olives.  It was served with a white, La Miranda Granada Blanco (2011); the dryness of the wine provided a balance to the overall sweetness and delicate flavors of the salad.  

(Salad of Shrimp with Orange Scented Green Manzanilla Olives)

The second course featured two salad tastings; one consisted of Black Gordal olives, blue cheese and scallion dressing, watercress and cherry tomatoes; the other consisted of stuffed Green Manzanilla olives, orange and walnut vinaigrette, field greens, frisee and endive.  These were served with a white, Avanthia Godello (2011), which had a heartier fruitiness; it felt “cottony” in the mouth.  The fruitiness of this wine elevated the subtle tanginess of both salads.

(Green Manzanilla Olives with Orange and Walnut Vinaigrette)

The third course featured a paillard of chicken, served with Black Gordal olive relish, arugula, tomatoes and Vidalia onions.  This was served with a red, Muga Rioja Reserva (2009), which never overwhelmed the incredible deliciousness of this dish.  While I enjoyed the other delicious courses, I felt this one was the star.  The slight tang and very dry overtones of the wine, albeit strong, took a back seat to the incredible flavors of this perfectly prepared dish.  Clearly, out of all of the dishes enjoyed, this one was my favorite.

The exquisite meal ended with a variety of sweet sugar cookies created by pastry Chef Lisa Bonjour.  Her delectable desserts included chocolate chip, shortbread, sugar, and oatmeal raisin varieties.  For more information on this outstanding restaurant, visit http://mkchicago.com/

~ FINALE ~

It was enjoyable exploring and experiencing the exquisitely prepared dishes featuring Olives From Spain and created by Chef Michael Kornick.  Each creation paid homage to this much-loved fruit and elevated it to an art form.  The next time I nibble on an olive, I’ll vividly recall this incredible dining experience.

For copies of these delicious recipes, please email me directly.

Update: Congratulations to Mr. A. who submitted the winning recipe as part of “Celebrating Hispanic Heritage Month”; the prize package included Cuban-themed food products and prep tools. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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