Olive Juice – I love you.  No, no, not really.  In fact, I don’t care for olives much at all.
But mouthing “olive juice” as a child sent me into a hysterical fit of laughter.  The words, as they fall off the lips void of any utterance of sound, appear to onlookers as the sentiment “I love you.”  Olive juice…I love you.  Oh, the things that entertain us – or maybe it’s just me.

Olives – I really want to like them.  It’s just like bacon.  I want to enjoy the texture, the flavor, the cliché affectation.  I continue to try – a taste here and there.  I think about the two often, marrying unique methods of preparation in my mind, formulating interesting presentations and combinations that may hope to suit my fancy.  As of yet, my attempts to please my taste buds have not succeeded.  As in any endeavor, though, I will not give up!

I was quite triumphantly able to avoid the specialty cured olives in favor of the ever sweet citrus on my plate this evening, though.


Citrus Rosemary Chicken (with Oil Cured Olives)

2 large chicken breasts, seasoned with salt and pepper, grilled, chilled, and chopped
4 satsumas, zest and juice of one fruit reserved
1 blood orange
1/2 c. oil cured black olives of choice
1/2 tsp. white miso
2 Tbs. fresh rosemary, minced
1 Tbs. Extra virgin olive oil + enough to “finish”
Sea salt and pepper

Combine the zest and juice of one satsuma, miso, Extra virgin olive oil, and a small amount of black pepper.  Whisk together until the miso is fully dissolved.  Set aside.

Remove pith and peel of remaining satsumas and blood orange with a sharp knife, and then chop into pieces similar in size to prepared chicken breasts.  In a small bowl, combine citrus pieces, rosemary, and a small amount of black pepper and gently stir – or fold – together.  Add chicken pieces to combine all flavors.

Divide mixture between two plates.  Dress with satsuma juice “dressing.”  Serve alongside your favorite greens and “finish” with the best Extra virgin olive oil and finest salt in house.



I cannot get over the zing and burst of flavor on the palate provided by the amazing satsuma.  A mandarin orange MORE-SO.  A mandarin orange like no other.

6 thoughts on “Olive Juice

  1. My sisters and I used to do the olive juice mouthing thing too! Haha, I forgot about that, so thanks for the sweet memory 🙂

    Have you ever tried the Castelvetrano olives? Whole Foods has them on their olive bar (plump and bright green). They are my favorite. They’re salty, but mild, and oh-so buttery.

      1. You might be surprised! I have never been much of an olive fan either, but I love the Castelvetrano variety. They’re salty and mild, as I mentioned, but taste much less salty than some of the other types. If you’re not ready, you’re not ready though 😉

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