Play with your food often. In recent days, we have been working with ground olives as both a crust and a condiment. By grinding the olives, we can integrate them into dishes rather than making a predominant statement with whole olives on the plate. Similarly, ground olives allow us to distribute their flavor as we choose, either as a crust, a pile, or even folded into a sauce at the last minute. We can manipulate and direct flavors while still having fun with the food. This evening, we are utilizing the olives with twice-cooked tuna cheek.
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