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Twisted, silvery stubs are all that remain of a lush grove that once offered up a yearly abundance of fat green olives.
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The meal didn't begin auspiciously: bland, almost tasteless Sicilian green olives and bread delivered rather stagily in a brown paper bag, albeit with beautifully creamy butter.
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That now-famous recipe from Sheila Lukins and Julie Russo in their 1982 cookbook "The Silver Palate, " took familiar ingredients (chicken, oregano, garlic) and called for the addition of exotic prunes, capers and green olives.
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It's a regular hamburger with chopped green olives.
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If you can't find Lucques olives, any mild green olive, such as a Castelvetrano or Picholine, can be substituted.
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