For the last several years I’ve noticed fresh olives appearing across our cities. They aren’t plentiful but they tend to appear in independent European-based grocery stores. They sometimes come from overseas but are often shipped from California.
I’ve eaten a homemade olive once – it was in 1995. Yes, it was that memorable. A classmate in college pulled a ziploc bag from his backpack, asked if I’d ever had a ‘real’ olive and offered me one. Although it resembled the olives I’ve grown up with for most of my life, this was a vastly improved experience. The olive had far more texture and tasted bright and vibrant.
I’ve been intoxicated with the idea of curing them ever since.