These days you can find me in the kitchen creating for my Vitality Juices cleansing programs; while the juices change only with seasons, my cleansing meal plans change weekly. I have been having a blast making soups, smoothie and salads that show people that healthy food IS delicious.
Last week as I was brainstorming for this week’s meal plans, I decided to harness my recent obsession with olives and make a salsa. As an aside, I am currently having a moment with olives; and here’s why.
Olives- The Perfect Fruit
Olives are a power packed little fruit, as it’s a source of many life giving compounds; and if ancestral living is your bag, olives are an ancient food, dating back to 3000BC, in regions of the Mediterranean. However, these briney baubles, in their natural state, are far from appetizing, as they contain bitter compounds that must be removed by either soaking or curing. Unfortunately, with modern times, the ancient fermentation process that produces a beautiful food, has become too slow.
Olives That Nona Would Approve Of
The traditional and very slow fermentation process is caused by the action of the yeast and bacteria, and as with most fermented products, a product brimming with healthy compounds and beneficial active cultures is created; and in this “fast and faster” world we live in, olives are more likely to be treated with lye to remove the bitterness, then they are packed, salted and canned. When buying olives look for the terms “brine-cured”, “water-cured”, “oil cured”; you’re best to buy olives from Italian or Greek grocers- the legitimately owned by a nona kind- they are certain to have high quality olives.
Magic and Creativity
I’ve made tapenades and spreads of all kinds with olives, but my corn obsession has hit a fever pitch; I bought heaps of corn when they we’re a dollar each at the market and I’ve been using it everywhere- including in salsa!
Sauteing corn bring out it’s inherent sweetness, which is balanced to perfection by the addition of salty olives; and then to complete the trifecta, a touch of red chili flakes for some heat.
I once heard someone say “cooking good food is a combination of magic and creativity”, one bite of sweet corn and olive salsa and I think you’ll agree!
Sweet Corn and Olive Salsa
1 cob of corn
1 1/2 tbsp mint leaves
1 clove garlic
1 1/2 tsp goat’s milk butter
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup kalamata olives packed in oil, pitted and chopped
Remove the kernels from the cob of corn, and set the kernels aside. In a saute pan on medium heat, melt the butter; add the garlic and cook stirring vigourously for 1 minute, add the corn kernels and season with salt, pepper, pepper flakes.Cook for an additional minute and add the olives; cook for 2 minutes and remove from heat. Stir in mint leaves and serve the salsa warm or cold.