Ingredients

1 pound ripe olives (I used Coratinas)
4-6 cups kosher salt, depending on ripeness of olives
8 cloves garlic, peeled
2 fresh bay leaves
4 dried chile peppers
About 1-1/2 cups high-quality extra-virgin olive oil

Directions

1. Wash olives, and remove any stems or leaves. Place in a colander and set colander inside a bowl. Spring 2 cups salt over the olives and stir well to coat. Cover with a clean, dry kitchen towel.
2. The next day, add about 1/4 cup more salt and stir again. Drain any liquid in bottom of bowl. Cover again with towel.
3. Repeat salting and stirring for at least one week. The process time will vary depending on the ripeness of the olives.
4. After one week, taste an olive for texture and flavor. When ready, olives should be slightly wrinkled, soft, and devoid of any bitterness.
5. When olives are free of bitterness and astringency, rinse them in cold water until free of salt, then shake dry.
6. Place olives in a clean, pint-sized Mason jar. Add garlic, bay leaves, and chiles. Cover with olive oil. Seal with a new lid and band and leave for at least one week. (One month is better, but olives can be ready sooner.) Olives do not need to be refrigerated as long as they are submerged in olive oil. Use any leftover oil for salad dressing, bruschetta, or dipping.

Makes 1 pint jar of olives.

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Ingredients

1 large garlic clove
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons vegetable oil
1 (2-inch-long) fresh serrano or jalapeño chile, minced, including seeds
1/4 to 1/2 teaspoon Asian fish sauce
1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise
1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges

Directions

1. Mince garlic, then mash to a paste with salt using side of a large heavy knife.
2. Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

Makes 6 servings.

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Ingredients

1/2 cup shredded coconut
1 ripe pineapple, peeled, cored and cut into 1/2-inch chunks
1 ripe papaya, peeled, seeded and cut into 1/2-inch chunks
1 ripe cantaloupe, peeled, seeded and cut into 1/2-inch chunks
1 ripe mango, peeled, pitted and cut into 1/2-inch chunks
6 fresh mint leaves

Directions

1. Preheat an oven to 350°F.
2. Spread the coconut on a baking sheet and toast in the oven until golden, about 5 minutes. Set aside to cool.
3. In a large bowl, combine the pineapple, papaya, cantaloupe and mango. Cover and refrigerate until ready to serve. Just before serving, sprinkle with the toasted coconut and spoon onto small plates. Garnish with the mint leaves.

Serves 6 to 8.

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