A tip from son-in-law Nick. Olives are a reminder of Mediterranean sun, but it’s difficult to conjour up the mood in an English winter. Even the best olives are cold and can be hard and just don’t taste as good as they should.
Nick suggests warming your pre-prandial olives in a little olive oil with some slices of garlic. Do it in a heavy pan and be careful not to overheat them. I suggest getting the pan warm, not hot, then turning off the heat and leaving for at least five minutes for the warmth to percolate through the olives.
I can vouch for the result; olives that are warm and, more importantly, express their full taste. Not quite like sitting in the Mediterranean sun, but enough to conjure up the memory.