Olives

Jukes Wine And Food Olives

See ‘Apéritif Wine Styles’ if you are restricting your intake to pre-dinner olives. But, if you’re cooking with olives, say in a lamb recipe, take care not to pour in the liquor (water, brine or oil) from the jar or can, as it is very pungent (and often not of the highest quality) and can cast too strong an influence over the final taste of the dish. This, of course, would affect your wine’s and your chances of happiness. As usual, the trick is to look to the main ingredient in the recipe and make sure that your chosen wine can be enjoyed alongside a sliver of olive (munch on one and taste the wine – a road test). Tapenade is a funny old thing – totally unfriendly when it comes to wine (unless you find refuge in dry sherry – Manzanilla or Fino), so it is best to go for very dry whites from cooler-climate regions, for example, Frascati, Gavi, Soave, Lugana, Greco, Falanghina, Grillo and Vernaccia (all Italian), or Sauvignon de Touraine, Cheverny, Muscadet, Bergerac Sec, Jurançon Sec or Pacherenc de Vic Bihl (all French).