Organic A-Z: Olives

Man, I love olives. I always have. Not sure why, but even when I was a little kid I was crazy about them. All of them, even the strong and bitter ones and the love affair continues. I don't think a day goes by without me consuming at least a tablespoon of olive oil. For real. It's so good, truly a nectar of the gods.

My mother said she too was crazy about olives as a child. Growing up in Australia, she would fantasize about visiting the USA and eating canned olives. Apparently she attempted this as a teenager, and tried to devour an entire can of California black olives in one sitting until illness overcame her. No wonder, that's a lot of canned olives--not so good. Jarred olives are a better option, but those olive bars set up at fancy grocery stores are the best. Filled with so many different varieties, some you might have never heard of, they can be confusing. Don't be intimidated! Get curious and try them all. You won't be disappointed because olives come in a crazy variety of flavors thanks to the curing and brining process and the types of olives used. If you want to learn more or need some guidance, I recommend befriending the proprietors at your local Mediterranean market or cheese shop. They won't steer you astray.