On Friday, September 28, 2018 at 7:18:27 AM UTC-4, Brice wrote:
> Here's the take away about olives:
>
> There are 2 processes, artisanal and industrial. Artisanal uses water
> and salt and takes 6-8 months. Industrial uses caustic soda and takes
> 6-8 hours.
>
> This is rfc, so we're probably talking industrial supermarket olives.
> There are 3 types:
>
> 1. Wrinkled black: these are the best industrial olives. They're black
> and wrinkled because they're ripe.
> 2. Smooth green olives: these are green and smooth because they're
> unripe, but that's ok.
> 3. Smooth black olives: don't get these. They're really green, unripe
> olives that have been made black using a chemical process. A naturally
> black, ripe olive's always wrinkled.

Could I maybe eat the ones that I find tasty? Not that I'm all that
fond of industrial black olives.

The kalamata olives that I get seem to be fairly smooth, and are
soft enough to suggest ripeness.

Cindy Hamilton