Week 35 Menu - The Olive Odyssey
The revered olive, often considered the heart of Mediterranean kitchens, carries a legacy interwoven with legends, cultures, and timeless recipes. This week, we embark on a culinary journey that not only salutes the millennia-old cultivation of olives but also celebrates its enigmatic flavor and adaptability. The luxurious, sometimes briny, often buttery nuances of olives, whether green or black, have the power to evoke a sun-drenched grove in just one bite. Let us waltz through dishes where olives aren't just an addition but a star in their own right. To complement this, we've selected wines which, much like a trusted friend, remain by our side through multiple courses.
Monday: Olive Tapenade Pasta
Tuesday: Marinated Chicken Skewers with Olives and Lemon
Wednesday: Mediterranean Risotto with Black Olives and Saffron
Thursday: Grilled Mackerel with Olive and Tomato Relish
Friday: Herb and Olive Stuffed Lamb Roast with Rosemary Sauce
Wine Recommendations for the Week:
- Sangiovese: A versatile red with bright acidity and cherry undertones. Its lighter profile aligns well with dishes like the Olive Tapenade Pasta and the Marinated Chicken Skewers.
- Verdejo: This crisp and aromatic white wine will beautifully cut through the richness of dishes like the Mediterranean Risotto, bringing a refreshing counterpoint to the olive's umami.
- Grenache-based Rosé: With delicate berry notes, this rosé not only matches the grilled mackerel but can gracefully accompany the lamb roast, highlighting the olive's earthy tones.
We're excited to walk this olive-paved gastronomic path with you. Here's to a week of sun-kissed flavors and glasses raised to enduring traditions. Cheers! 🍇🍷🫒🍽️
