From restaurant to restaurant, the olives speak volumes about the chef

December 06, 2006|Amy Scattergood and Leslie Brenner

Oven-roasted olives at Mozza

At once rustic and luxe, with a touch of citrus, they're warm and welcoming, just like chef Nancy Silverton.

---

Lucques, Lucques, Lucques at Lucques

The olives for which the restaurant is named are classy, petite and self-contained, a la chef Suzanne Goin.

---

Matteo's marinated olive antipasto

Red Cerignola! Green Castelvetrano! Black Gaeta! Watch out, here comes chef Don Dickman

---.

Moroccan chic at Tagine

With harissa and preserved Meyer lemons, chef Abdessamad "Ben" Benameur shows post-Paul Bowles style.

---

Jumbo pitted California black olive appetizer at Musso & Frank Grill.

A big handful, served on a bed of lettuce, with a toothpick.

-- Amy Scattergood and Leslie Brenner

FEATURED

Death of Scott Sterling, son of Clippers owner, ruled accidental

MORE:

|

|

|