Saturday, March 28, 2015


Olives are eaten green (unripe) and black (ripe).  Both are inedibly bitter when picked and must be leached of their bitter juices by salt-curing or brining.   Greek olives are firm and tangy; available pitted, with pits or stuffed.  Black olives are more mellow in flavor than green ones and are salted in texture; available stone-in, with pits and sliced.

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