Unprepossessing bunch, aren’t they? These lovelies are passuluna¸ olives which have been left to appasssire, i.e. dry and wither on the tree. These are the gangland thugs of the culinary underworld, bruisers you would cross the street to stay clear of. I won’t pretend – who would believe me, for starters? – that these blackened, shrivelled drupes are universally popular. Many Sicilians, however, wax lyrical about them. I’ve always presumed they’re one of those foodstuffs Continue Reading →