Baby Avocados with Orange and OlivesApril 13, 2018
Between 1934 and 1935 Gertrude Stein and Alice B. Toklas spent 7 months traveling through the United States. In Toklas’s “Food in the United States” chapter she refers to the trip as, “an experience and adventure, which nothing that might follow would ever equal.”
Of California she wrote, “California was unequalled. Sun and a fertile soil breed generosity and gentleness, amiability and appreciation. It was abundantly satisfying. In Pasadena amongst olive and orange groves we saw our first avocado trees and their fruit offered for salt stacked in great pyramids, almost as common as tomatoes would be later in the season.”
1 garlic clove, minced
½ cup parsley, minced
1 tablespoon thyme
3 tablespoons chopped olives
salt and white pepper
6 to 8 baby Hass avocados
3 tablespoons olive oil
Zest the oranges into a small bowl, making sure to stop when you start to see the white pith.
Supreme the oranges. Cut off each end of the orange and set upright on a cutting board. Using a sharp knife, slice off the pith, following the contours of the fruit, moving from top to bottom, cutting as little of the flesh away as possible. Repeat with the other orange.
Roughly chop the orange flesh and add it to the bowl with the zest. Add the garlic, parsley, thyme, and olives and season generously with salt and white pepper. Toss to combine.
Halve the avocados lengthwise, remove the pits, and fill each cavity with about 1 tablespoons of orange mixture. Arrange them on a platter, drizzle generously with olive oil, and serve.
Serves 6 to 8