Tuesday, January 31, 2023
HomeAlcoholImpressed Garnish Concept: Inexperienced Tomato Olives

Impressed Garnish Concept: Inexperienced Tomato Olives

Rhubarb restaurant in Asheville, NC, has created an fascinating garnish for Martinis: inexperienced tomato olives. John Fleer and Glenn Osterberg, cooks on the seasonally pushed, vegetable-forward eatery, treatment the tomatoes in a way much like curing olives.

The cooks associate with native farm associate Gaining Floor to reap the tiny inexperienced tomatoes off the cherry tomato crops on the finish of September and early October. They then cut up the inexperienced tomatoes on the non-stem finish and soak them in room temperature water, refreshing the water day by day for one week. This course of pulls out a number of the bitterness by means of osmosis.

Subsequent, they create a easy marinade of diced lemons, herbs, olive oil and vinegar. They maintain the tomatoes within the marinade for 7 to 10 days at room temperature. The result’s a singular twist on a basic garnish that may jazz up a savory drink.


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