The Joy of Cooking Podcast: Episode Summary

Title: A Casual Culinary Chat About Olives With Ana Johns
Release Date: February 5, 2025
Host/Authors: John Becker, Megan Scott, and Shannon Larson
Guest: Ana Johns, Local Produce Enthusiast

Introduction

In this engaging episode of The Joy of Cooking Podcast, hosts John Becker, Megan Scott, and Shannon Larson delve into the versatile world of olives with special guest Ana Johns. Based in Portland, Oregon, the Rombauer family continues their legacy by exploring cherished recipes, kitchen triumphs, and culinary inspirations. This episode focuses on olives, exploring their varieties, historical significance, and myriad uses in cooking.

Guest Introduction

Megan Scott (01:56):
"We'd like to welcome Ana Johns to the show. Ana is a local produce enthusiast with a decade-long career in connecting people with food, including many years working farmers markets at one of the country's largest organic produce distributors. And now as part of a team leading a specialty retail produce department. Welcome to the show, Ana."

Ana Johns (08:47):
"Thanks for having me."

Ana Johns brings a wealth of knowledge about locally sourced produce and sustainable food systems, offering listeners invaluable insights into incorporating fresh, high-quality ingredients into their cooking routines.

Personal Cooking Experiences and Favorites

Shannon Larson on Comfort Foods (03:41):
"I was on a jury last week and couldn't cook much, so my husband made a pot of rice and beans. It's so comforting and sounds plain but is just so good."

Megan Scott on Tamarind Glazed Tempeh (04:57):
"There's a recipe in the 2019 Joy for a tamarind glazed tempeh, and it's delicious. You steam the tempeh first to soften it, then brown it in a skillet with citrus juices, tamarind, garlic, and ginger to create a thick, shiny glaze."

Jon Becker on Solo Cooking (06:24):
"One night, I made a katsu cutlet with radicchio Caesar and roasted potatoes. It was a satisfying solo meal."

These exchanges highlight the hosts' diverse culinary practices, emphasizing comfort and innovation in daily cooking.

Olive Varieties and Culinary Uses

Olive Salad and Muffuletta Recipe (17:54):
Jon Becker (17:54):
"I redeveloped our muffuletta recipe, the olive salad specifically. It’s so good, I just wanted to eat it as a salad. You can try it on its own or with the sandwich."
Megan Scott (18:24):
"The olive salad is like a tapenade with jardinera, roasted red peppers, capers, and garlic. It’s super flavorful and great on crackers or sandwiches."

Notable Quotes:

• Shannon Larson (20:13):
  "And I think a lot for the tasting segment, we have chili lime fresco trano olives that look like Castelvetrano."
• Megan Scott (21:00):
  "I love that about Castelvetrano olives—the buttery, meaty texture."

Olive Varieties Discussed:

• Castelvetrano Olives:
  Known for their buttery texture and substantial flesh, making them a favorite for snacking and adding to dishes.
• Divina Tangerine and Chili Olives:
  A unique variety combining fruity and spicy flavors, perfect as a daily treat.

Historical Insights on Olives

Origins of Canned Black Olives (22:50):
Megan Scott (22:50):
"The process was invented in the late 1800s by a German widow named Frieda. She treated olives with lye, which unfortunately led to botulism outbreaks due to improper sealing."
Jon Becker (24:55):
"Canned black olives are treated with lye and then canned at high temperatures to prevent botulism, which is why they’re predominantly found in cans rather than jars."

This segment delves into the historical processing methods of black olives, highlighting the evolution of safety standards in olive preservation.

Local Produce and Sustainability

Ana Johns on Farmer’s Markets (28:06):
"It's the community. Seeing the same people every week and contributing to a sustainable local food system is what's important."
Megan Scott (28:13):
"Advice for incorporating more local foods: Understand the varieties and take an interest in what you're bringing into your kitchen."
Ana Johns (28:13):
"Recognize that imperfect-looking produce often has superior flavor. Embrace diversity in appearance and taste to enhance your culinary experience."

Ana emphasizes the importance of supporting local farmers and appreciating the unique qualities of locally grown produce, urging listeners to explore beyond the homogenized offerings of conventional grocery stores.

Tasting Segment: Exploring Olive Flavors

Olive Varieties Tasted:

1. Chili Lime Fresco Trano Olives:
   Described as similar to Castelvetrano with a spicy kick, featuring a fruity and substantial texture.
2. Divina Tangerine and Chili Olives:
   Praised for their delightful balance of sweetness from tangerine and heat from chili, making them a perfect party treat.

Notable Comments:

• Jon Becker (21:06):
  "The texture is very meaty, which is a trait we love in our recipes."
• Megan Scott (20:57):
  "They’re so buttery and delicious."

The tasting segment allows hosts and Ana to compare different olive varieties, discussing their textures, flavors, and ideal culinary applications.

Audience Interaction and Recipe Club Launch

Listener Suggestion:
Donna from Chicago (16:24):
"I’d love to hear you feature one recipe from Joy of Cooking each episode. Listeners could cook that recipe during the week and share their joy on social media."

Hosts' Response (16:24):
"Inspired by your suggestion, we're launching a new segment called Joy Scouts Cooking Club. Each week, we'll feature a recipe from the 2019 edition of Joy of Cooking that aligns with our weekly theme. Cook along and share your creations using #JoyScoutsCookingClub."

Featured Recipe for the Week:

• Olive Salad:
  Encouraged listeners to make the olive salad from the muffuletta recipe, available on page 137 of the 2019 edition. For those without the book, the recipe will be shared on social media.

Cooking Tips and Techniques

Ana Johns on Tomato Sauce (12:30):
"Slow roasting tomatoes with garlic concentrates their flavor, creating a rich sauce perfect for various dishes."
Megan Scott (14:16):
"Adding orange juice to apricot jam brightens the flavor, much like adding citrus oils enhances olive recipes."

Jon Becker (34:04):
"When making meatballs, browning them first ensures they hold their shape in the sauce."

Cooking Methods Discussed:

• Slow Roasting Tomatoes:
  Enhances flavor concentration for robust sauces.
• Browning Meatballs:
  Prevents breakage and adds texture to dishes.
• Marinating Olives:
  Infusing olives with herbs and spices to elevate their flavor profiles.

Upcoming Segments and Topics

Next Week's Theme:
Eggplant Casserole

• Inspired by a listener's nostalgic recipe from Joy of Cooking, the hosts plan to explore and possibly reconstruct traditional eggplant casserole variations.

Listener Call-In Highlight:
Dave Stone from Petaluma, California (48:19):
"I remembered my mother teaching me how to make an eggplant casserole when I moved into my house in 1970. She combined elements from different recipes and used a heavy cast iron pot with layered sliced eggplant."

Conclusion

The episode wraps up with reflections on the versatility of olives in various cuisines, the importance of local produce, and the excitement surrounding the newly launched Joy Scouts Cooking Club. Hosts share their upcoming culinary plans, encouraging listeners to engage and share their cooking experiences.

Final Call to Action (53:36):
"If you have a topic, ingredient, or Joy story to share, call our hotline at 503-395-8858. Leave us a message or send us a text. We'd love to hear from you!"

Key Takeaways

• Olives are a versatile ingredient, suitable for salads, sauces, and as standalone snacks.
• Local produce enhances flavor and supports sustainable food systems.
• Cooking techniques like slow roasting and browning can significantly elevate dish quality.
• Community engagement through initiatives like the Joy Scouts Cooking Club fosters a shared culinary experience.

Notable Quotes:

• Jon Becker (17:54):
  "I redeveloped our muffuletta recipe, the olive salad specifically. I had trouble stopping because it was so good."

• Ana Johns (28:13):
  "Imperfect-looking produce often has superior flavor. Embrace diversity in appearance and taste to enhance your culinary experience."

• Megan Scott (22:50):
  "The process of curing black olives was invented by a German widow, but it led to botulism outbreaks due to improper sealing."

Stay tuned for more culinary adventures on The Joy of Cooking Podcast, where each episode brings new flavors, stories, and inspirations to your kitchen table.