Hey i was trying something different, and want to serve olives as salad but don't know how to make that salty thing to be included in salad.
4
-
2Olives are extremely common ingredients in salads. I don't know why you are having issues. – Catija♦ Sep 30 '16 at 9:39
-
1@Catija mightn't the OP be asking how to cure fresh olives? – Giorgio Oct 1 '16 at 0:14
-
@Dorothy the question is very confusing but, considering the comment on the answer, no, that doesn't seem to be the case. – Catija♦ Oct 1 '16 at 0:56
-
@Catija lost in translation :-) thx – Giorgio Oct 1 '16 at 1:10
Add a comment
|
Generally, any salty/pickled ingredient becomes part of the overall salt (and acid) balance of a salad - since olives are salty but not INEDIBLY salty, you can decide to taste how much you want to include, and how fine you want to cut them - you could do everything between including them whole (maybe pitted) and cutting/grinding them to a mince, brunoise, or paste - or a combination of such. The trick is to reduce the salt (and maybe acid) you add to other parts of the salad.
answered Sep 30 '16 at 9:00
