Stephan and I are big fans of olives. We eat them in salads, in pasta dishes, standing in front of the open refrigerator with a fork and the jar… it doesn’t matter. We love em. A couple months ago, I received a fabulous sampler of olives and other goodies from AJ Gourmet. They are truly some of the best olives I’ve ever eaten, and come with a variety of stuffings. We have agreed that the Parma Cheese Stuffed is both of our favorites. The Orange Stuffed would be my close 2nd favorite. I just ordered a 6-pack of olives… they are that good.
I’ve been wanting to blog about the olives, but I wasn’t sure you all wanted to hear how good it is to eat these directly out of the jar. So I was eyeing the last jar of olives, and decided to bake an olive bread with them. I used a combination of Calamata and Habanero Pepper Stuffed olives, and the outcome was fabulous. The habaneros made it nice and spicy without being overpowering. Very good stuff. The only thing I wish I did was make sure the olives were dry before stuffing it into the bread. The extra moisture and olive oil made the bread separate a little in some places, but it was still tasty.
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