If you love Mediterranean food, olives, olive vil and lusty, sunny, flavorful dishes -—~ then get on over to The Hotel Vancouver NOW! Executive Chef Robert LeCrom is featuring an Olive Festival (on now) at Griffins as well as The Roof Restaurant until Nov. 15. They are calling all Olives out - there (first name or last), If your [D says Olive, you dine free, Even middle names count! (Just bring a friend and some proof.) There's even a big jar filled with olives ... guess how many, and it’s dinner for two up at The Roof! Before I get to a bit of olive lore, I thought I'd dig right into the dish- es that the chef has cooked up. On Griffins buffet, in the wonderful open-kitchen, you'll delight in such offerings. as Marinated Artichokes and Peppers with Olives, Roasted Peppers and Avocado with Olive Creme Fraiche, Crab Cakes with Tomato and Olive Salsa, and a crusty olive bread. Main courses include Pork Tenderloin with Seveille Oranges and Olives, Braised Seabass with Tapenade, Mozzarella Chicken with Eggplant, Tomato and Olives, a Marinated Swordfish cooked in vine leaves with olives, and an authentic Spanish Chicken with rice, chorizo and olives. And that’s just a sam- ‘pling of what you'll find! Up on The Roof, the chef has‘a great prix fixe menu for an unbelievable $29. Last week the (chang- ing) menu featured - Provencal bread fougasse and dishes of marinated olives to start, followed by the Roasted Peppers and - Avocado with Olive Creme '. Fraiche,.Oven Roasted . - Lamb Loin-with Lavender and Olive Honey (with Autumn Vegetables.and Grilled Polenta) and a wonderful Cranberry and Apple Clafouti to finish. All this and danc- ing too! - Lkeep several kinds of olives in my fridge at all times, and several kinds of olive oil as well. We splash it over pasta, ri tomatoes, toasted bread, and grilled meats. My Armenian Grandmother (the one who lived for a time in Marseilles) enjoyed her own dry- cured tart olives at breakfast, with some homemade sheepsmilk cheese, fresh baked bread, sour yogurt, and fresh figs or oranges. And now my own non- Armenian husband is addicted to olives too (even at breakfast). And if you're wondering (you who fol- low this column regularly) — olives are one thing Angus, our . Scottie dog. does not enjoy! Nancie Hall, director of public relations at The Hotel Vancouver - sent along an interesting blurb on “Olive ... the facts.” Thought I'd pass along some of the highlights. The olive branch has Jong been a symbol of peace and harmony. Olives are grown in subtropical zones (like California, Italy, France, _ Latin America, Spain, Greece, North Africa). All fresh olives are bitter, the final flavor depends on the ripeness at harvest time. Ripe olives are brown, green, speckled, or black in color, They can be colossal sized or miniscule. The most famous olives are Kalamata from Greece, the tiny Nicoise from Southern France, and Spanish olives. Generally, when shopping, pur- chase the finest you can afford. When sampling, generally the deep- er the color, the more intense the olive flavor. (I know that I love the dark green Greek olive oils) And yes!, olive oil is good for CUISINE SCENE you. A major source of mono- unsaturated fatty acids, it actually helps in reducing the level of low density lipoproteins (bad choles- terol) in the blood. So if you answer to the name of Olive, you're in luck. And if you just plain love olives (like me), you're even luckier. Get over to The Hotel Vancouver and enjoy the fruits of Chef LeCrom’s labors now oil 1-2 Tbsp. (15- 30 mi) Brandy, Noilly Prat vermouth or Pernod Freskly ground black pepper (No salt!) Soak the rinsed anchovies in milk 15 minutes, then drain com- pletely. Place anchovies, olives, capers, tuna, mustard in a food processor. Blend to a smooth paste. Transfer mixture to a bowl, Stir in the lemon juice, then the olive oil in a thin, steady stream (like prepar- ing a mayonnaise). Finally, stir in the Brandy. Season to taste with pepper only. Transfer mixture to a serving dish or rustic crock to serve, or chill (as suggested) up to three days. GRIFFIN'’S ROASTED MIXED PEPPERS WITH AVOCADO AND QLIVE CREME FRAICHE Serve with warm rustic crusty bread. Serves 6. 2 red peppers 2 orange peppers 2 yellow peppers 2 ripe avocades 3 shallots, thinly sliced 6 Tbsp. (100 mL) extra-virgin olive oil i clove garlic, crushed Chef: Robert Lecrone hosts: ole festive ” before the festival is over. Olive- you (not original, but { couldn't resist) will love it! GREFFIN’S TAPENADE Tapenade (taah-pen-ahd) is a wonderful black olive spread popu- lar in the South of France and along the Mediterranean. Use cured olives, such as Moroccan or Kalamata. Serve alongside a selection of hot toasted crusty breads, crisp raw vegetables (such as fennel, colorful peppers, cherry tomatoes, celery, endive) as a great party starter. May be prepared 2-3 days in advance. Cover and chill until ready to serve. Serves 6. 3 oz. (75 g) anchovy fillets, drained and rinsed 2 Tbsp. (30 mL) milk 6 oz. (175 g) pitted cured olives (Moroccan or Kalamata) 5 Tbsp. (80 mL) capers, drained and rinsed 1 tin (133 g/4.7 oz.) tuna in oil, drained 1 tsp. (5 mL) dry mustard 1 Tbsp. (15 mL) fresh lemon juice 1/2 c. (125 mL) extra-virgin olive Juice and grated yellow rind from 1 lemon 1c. (250 mL) creme fraiche 2 ez. (50 g) pitted cured olives, chopped 1-2 Tbsp. (15-30 mL) fresh oregano, chopped (or half amount dried) Fresh marjoram or oregano leaves Salt and freshly ground black pepper Place whole peppers under a hot grill. Grill until the skins blister and blacken, turning several times. Place peppers in a bowl, cover with plastic wrap, and let stand 15 min- utes (this will steam the peppers, make’ then) tender, and will help in the peeling). Uncover peppers, remove stems and seeds, and carefully peel off the blackened skins. Cut or tear peppers into thick chunky strips. Place strips in a shallowbowl or rimmed platter. Halve and pit the avocados. Slice the flesh, and arrange with the peppers. Sprinkle with the shallots. Whisk together the olive oil, garlic, lemon rind arid juice. Season with salt and pepper to taste. COLUMBUS FARM MARKET EDGEMONT VILLAGE Corner of Edgemont Blvd. & Queens 983-9330 | We reserve tha right to Itmit quantities. Prices in affect Wed. Nov. 3, to Tues. Nov. 8, 1994 Drizzle dressing over the peppers and avocados and shallots. Cover and allow.to marinate for at least 1 chour. Whisk together the creme fraiche, the sliced olives, and chopped oregano: ‘Chill dressing until ready to serve. Scatter ‘fresh marjoram or “oregano leaves over platter. Serve with the creme fraiche dressing. About creme fraiche: To pre- pare (up to 3 days in advance), mix together thoroughly Z c. (500 mL) heavy cream and 2 Thsp. (30 mL) buttermilk in a medium size crock- ery bowl. Cover with plastic wrap. Let stand at room temperature overnight until fairly thick. Refrigerate, tightly covered, 4 hours (or up to 2 days) to thicken further . Use as suggested. (Thinned sour cream may be - NEWS photo Mike Wakefield EXECUTIVE CHEF Robert LeCrom kicks off hie Oliva Festival at The Hotel Vancouver's. Griffins and Roof restaurants, on now until Nov. 15. And_.if your. name is Olive, you" re. a a lucky : winner! ct substituted if you wish.) - CHEF LECROM’S:: -:: SHEPHERD'S SALAD | Chef suggests this salad in the middle of suramer for’a picnic, typ-. ica}ly prepared over an open fire of dry brushwood or vine trimmings. But now that summer is gone, use your indoor grill or broiler (or even fireplace!). Serves 4-6. Sprigs of dried summer savory, rosemary, thymne, lavender 2 long, thin eggplants ’ 4 green peppers 4 large tomatoes 4 Spanish onions (unpeeled) Dry white wine Thick slices of crusty bread (Tuscan-style) See Appetizer page 34 Upper Lynn larket SPECIALS OF THE WEEK Oranges large size ; Apples Macintosh BS*y | OF ! Carrots Snap top Sibsfor 1 Sui Chow $400 00 Slbefor Old Dutch Potato Chips 200 g box, all varieties $419 4193 LYNN VALLEY RD. NORTH VAN. q Top of Lynn Valley Rd. Valid Nov, 2-8, '94 §