Contrasts complement unexpectedly while savoring and pairing Shannon Yates’ tantric tapas. Beef tenderloin tartare is ambrosial, with a dash of truffled sea salt, capers and peperoncino-infused olive oil. Alternate bites with the Olive Palooza’s tantalizing tastes with marinated white beans, Spain’s rich Mantequilla olives, Greek red wine-cured baby Kalamatas and smoky black French Nicoise. Try Italy’s balsamic marinated cippolini onions, buttery and meaty cerignola olives and mild sweet Castelvetranos. Steak tartare is heavenly when sampled with contrasting, uniquely flavored and textured olives.