Green OlivesThese green olives have been allowed to forment before being soaked in brine, rinsed, and covered with freshly cold pressed extra virgin olive oil. Katie Parla 2016-01-07T03:42:00+00:00 March 10th, 2010|Categories: Daily Food Photo|5 CommentsShare This Story, Choose Your Platform!FacebookTwitterLinkedinRedditGoogle+TumblrPinterestVkEmail Related Posts Stichelton, English Blue Cheese Gallery Stichelton, English Blue Cheese Daily Food Photo: RIP Gallery Daily Food Photo: RIP Confetti at Said in San Lorenzo, Rome Gallery Confetti at Said in San Lorenzo, Rome 5 Comments Tom March 10, 2010 at 4:10 pm - ReplyThat is a beautiful photograph! shayma March 10, 2010 at 5:36 pm - Replybeautiful 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 Denny March 11, 2010 at 6:35 pm - ReplyThis looks nice. Beautiful color! Inni March 13, 2010 at 6:20 pm - ReplyWhat a color! Food can be so pretty and energizing visually. Katie March 15, 2010 at 1:44 am - Reply@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?Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.