This past week at La Domestique we wrapped up the summer pantry with olives. It was fun to explore the many different varieties from all over the world. The briny flavor of olives brings complexity and depth to many dishes, like pastas, salads, and stews. Olives combine beautifully with the produce of late summer, such as tomatoes, zucchini, and eggplant. I hope this week inspired you to try new varieties- we have more choices at the grocery store than ever before!

In case you missed anything, I’ve got a recap for you:

I’m honored that LaDomestique.com was featured on Food52 as “one of the most pleasant and attractive places in the food blogosphere.” Take a look at the write-up by clicking on the icon below.

Monday:  Announcing olives as the ingredient of the week.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with olives.

Wednesday:  Check out my weekly column at Whole Foods Market Cooking Boulder. I shared a recipe for Moroccan Carrot and Olive Salad. Plus tips on cooking with olives.

Thursday:  The story of olives: growing, harvesting, varieties, cooking and flavor pairing.

Friday:  Recipe for Pissaladière, the French flatbread “pizza” topped with slow cooked onions, tomatoes, olives and anchovies.