Olives are big business in southern Spain. You can’t go too far without running into some; either on a tree in a field or in a bowl in a bar.
I like them either way.
Each olive tree is gorgeous and unique with its gnarly, twisting branches.
At this time of year they are heavy with tempting fruit.
Don’t they look good enough to eat?
Have you ever tried an olive right off the tree?
Freshly picked they don’t look or feel anything like the ones you enjoy with your beer.
That’s because olives must be soaked in brine for over a month to become palatable.
At least to most people.