Ode to Olives

Oh olives how I love thee
From your succulent saltiness to your crisp bite,
from Manzanilla to Kalamata,
whether you bathe in olive oil or brine,
you make everything infinitely better
Like the Chop’t Nicoise salad,
which features you in big, meaty chunks,
or Pissladiere, where your pugency cuts through the richness
Without you tapenade would be nothing
and I would be just as terribly distraught with your absence

Oh olives how I love thee

(Can you tell I’m infatuated?)

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