If you’re a semi-regular reader of my blog, you no doubt have figured out that olives are truly my favorite ingredient. They’re my guilty pleasure, and something I’d sorely miss if I didn’t have access to them.

According to Greek mythology the Olive tree was Athena’s gift to the people of Attica and it won her patronage of the city of Athens over Poseidon. And if it was, thanks be to Athena – because in my opinion, there is no more perfect food. I love the texture, the complexity, its versatility in a variety of cooking and packing styles, its saltiness, the variety of colors and its ability to totally transform a bland dish into a powerhouse of flavor.

My favorite kinds of Olives are Greek or or the young Italian variety. I find olives grown, cultivated and fermented in these climates to be the most flavorful and that they offer the best consistency for cooking in pastas and eating with antipasto.

I value Kalamata Olives for their saltiness and frequently add them to spicy pastas in lieu of salt or anchovy paste. I also tend to pop small handfuls into my mouth when i pass by the refrigerator (don’t tell Vita!).

Since Vita and I have been talking about one last really great trip before she starts her surgical residency, we’re leaning heavily towards Greece. I think with the availability of fantastic bread, tangy feta cheese, olives and a Mediterranean breeze, I may never come home.

So, with all those thoughts of olives and Greece running through my brain this morning, I made a very simple Greek salad for lunch. I won’t bother posting the recipe, as I’m sure my version is nothing to write home about. But I am curious my dear readers… what food items do you go absolutely crazy for? I plan on compiling some of your thoughts and doing a post at the beginning of October “foodie triggers,” which I’ll explain later. If you want to be included, post a comment and I’ll follow up with you through your blogs or e-mail and give you four or five quick interview questions. They’ll be painless and fun – I promise!