These green olives have been allowed to forment before being soaked in brine, rinsed, and covered with freshly cold pressed extra virgin olive oil.
These green olives have been allowed to forment before being soaked in brine, rinsed, and covered with freshly cold pressed extra virgin olive oil.
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That is a beautiful photograph!
beautiful photo, indeed. katie, how do they taste? i bought some similar olives from the mediterranean bakery in dc, thought they were too bitter to eat, but my lebanese friends gobbled them up, said they like them bitter. this looks similar if they havent been brined yet. i know it’s a daily food photo, but pl tell us more 🙂 x shayma
This looks nice. Beautiful color!
What a color! Food can be so pretty and energizing visually.
@Tom, Denny Thanks!
@Shayma they did taste quite bitter. they were picked early (hence the super green color), brined for a very short time, and doused in oil about 5 days after cultivation. I had them at a dinner in Umbria at Il Frantoio di Giulia in Montecchio. I must have consumed 30 kilos of olives and at least as many litres of olive oil that day.
@Inni brilliant isnt it?