between the teeth. A taste older
than meat, older than wine. A taste
as old as cold water.’*
GREEN OLIVES
Olives to serve with cocktails or
as hors d’œuvre are better bought
by the pound, not in bottles;
prepare them in this way, as they
do in Marseille.
Choose the small, oblong French
or Greek olives. In each olive make
an incision with a knife, and put
them in layers in a jar with some
pieces of cut garlic and 2 or 3
stalks of thyme, and a small piece
of chilli pepper, fill the jars up with