Full question
In the recipe Italian Roast Chicken with Olives and Peppers it requires “dry-pack” olives. I have purchased jarred and deli olives, but I’m unfamiliar with dry pack. Is it in a vacuum sealed foil pouch or dried like fruit?
Our answer
Nigella's Italian Roast Chicken With Peppers And Olives (from NIGELLISSIMA) is a one dish supper where the leeks, peppers and olives are roasted with the chicken, soaking up flavour from the chicken juices as they cook.
The recipe uses dry-packed olives and these can be bought in either jars or vacuum-sealed bags. You should also find them on good deli counters. Dry-packed are olives that are not canned, jarred or packaged with brine or water and they tend to have a softer texture and more intense flavour than other types of olives. All olives for eating are usually cured for a period of time after picking, to temper the natural bitterness of fresh olives. Dry-packed olives are usually mixed with salt and air dried for about a month. This gives them their slightly shriveled appearance and stronger flavour. The olives are then soaked briefly in oil to remove the salt and soften the olives slightly, before being drained and packaged.
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