3 ms·
Often fruits that are identical vary by taste a lot while fruits of alternative color don't taste different "at all", especially if blind-tested. I don't expect
by iHateStylo 4y ago
Often fruits that are identical vary by taste a lot while fruits of alternative color don't taste different "at all", especially if blind-tested. I don't expect this to be any different from other local olives.
- teruakohatu 4y agoFrom the article: > The oil from white olives is transparent and, according to Rotella, was generally considered too spicy and unusual for the Calabrian palate.
- Semaphor 4y agoBut that does not hold for black and green olives, which taste very different. Not to mention, TFA has > The oil from white olives […] was generally considered too spicy and unusual for the Calabrian palate.
- OJFord 4y agoBecause although different varieties are probably used (to optimise yield or taste or whatever for that stage) it's 'just' different levels of ripeness that makes them green or black (or purple).
- Semaphor 4y agoI guess I was imprecise because I almost never see "black" black olives that haven’t been colored. What I meant by black olives were Kalamata olives [0] which are a different variety with a very distinct taste. While I guess they technically exist in other colors like green, they aren’t edible in green ;) [0]: https://en.wikipedia.org/wiki/Kalamata_olive https://en.wikipedia.org/wiki/Kalamata_olive