01 May
Peru’s purple olives soaked in history
By Maricel E. Presilla, On my first trip to Peru many years ago, I was captivated by the country’s black olives. Juicy, meaty and flavorful, they were a far cry from the rubbery California black olives of U.S. salad bars and a welcome change from the sharp, briny green Manzanilla olives I grew up eating […]
