18 Jun

Fount of olives

By Claire MacDonald

Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green and black olives, but I confess that black ones are my favourites and of those I like Kalamata olives best.The superb taste of their juicy flesh makes them superior to all the others.

The only olives I actively despise are those which are uniformly stoned, and preserved in a harsh vinegary brine. They taste of the brine, have the texture of rubber, and are really not worth eating.