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But 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 considere
by Semaphor 4y ago
But 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