With so many varieties to choose from, yet I haven’t met an olive I didn’t like. Although I still think my most delicious olive memory were the warmed Castelvetrano olives we ate at Shalom Ya’ll restaurant in Portland. Not only were they the tastiest, but the way we got them was the best. In an extra klutzy moment I tripped over my feet, or was it just air? Not only did I fall, but I fell in front of the restaurant. In front of people. On a busy street in downtown Portland. And we may have already been drawing attention to ourselves because we were dressed for the ’80s dance party cruise and we rode in on bikes. And how cool that the restaurant felt bad and rewarded my klutziness with olives!
80’s Portland Adventure. Hike, Bike, Dance, Yoga
Okay, back to our olive babies. Green olives are about 1 inch long, the same size as a 9 week fetus and as the pregnancy websites say, “hold the martinis please.” But when I think of olives, I think of Mediterranean food. The most appetizing food, the food that I never tire of. So, of course, my mind went there. That’s when the lightbulb went off. Stop it, I said off, not out!
- 1 box Trader Joe’s falafel mix
- 1 jar Castelvetrano olives
- Olive oil for frying
This really can’t get any easier. Mix falafel mix according to package directions and chop up the olives and put into the mix. After it sits for the designated time, fry up those falafels!
Just for funsies I saved 1 whole olive and wrapped the falafel mix around it. Kinda reminds me of a Scottish egg. Maybe I’m onto something…. a Mediterranean egg.And next week, double digits baby!