Been waiting for these babies for MONTHS…Oh, the terrible, terrible months, were they.
My love affair with unsalted, pure, raw, unadulterated olives is (almost) unsurpassed…(Don’t tell my avos, though) These are delicious eaten the way nature intended, I imagine, raw and unprocessed — kissed by the sun is quite enough *smooch*
Whenever I purchase these there are, unfortunately, almost always a couple “bad” ones, meaning, bitter and sort of shrunken/wrinkled and dry — Oh, the horr-or. A few are not enough to dissuade 😉 The rest are like biting into a juicy dried plum! They should have a fruity flavor, mostly sometimes, very fruity; but some are savory — never bland! And, if you’re off salt (as you should be 😉 ), these won’t taste bad, and you should be able to taste its complexity.
Delicious and juicy — sometimes, sweet! Of course everyone has a different palate; and I can see how these may be a “love it or hate it” thing. I think, with the exception of the rare occasional goji berry, and my recent use of sun-dried tomatoes, it is the only dried fruit I consume. Very easy on the digestion, and nothing like eating “dried fruit.”
Olives are a healthful food. Most you read about the benefits, refer to its oil. But, as we know, per wise, nutritional experts, whole foods pack bigger, better nutritional punches. Why would one not want to get all they can from food?
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I love my fats as whole foods, too. Who needs olive oil?! These are much more flavorful than oil. I have also found that simply soaking these in good, pure water removes any unsavory bitterness which a few may possess (how long is up to you; just not too long, or they get soggy). You can marinate in a yummy vinegar, too, if water ain’t workin’ for ya. Add some spices, even. Yum! Your own marinated olives! So, even if these aren’t to your liking, straight, you can make them to your liking with a bit of imagination and tapping into your flavor preferences.
I enjoy them with my raw Zucchini “Spaghetti,” too!
And you can use them for a spaghetti squash dish too, or in salads — how yummy in Summer bean salads?!! They are strong-flavored, as well, and so you don’t need to eat a lot of them. Slice them to distribute flavor before tossing and you will have that wonderful olive flavor permeate your dish. I’ve popped a couple into dressings, and it works — well, sometimes Lol.
Beloved Avos, I still love you:
Only thing I do not like, is these are first come first serve! And you’d better load up if you do like them, ’cause the “off season” is long and lonely 🙂 I buy these by the case, and have them last quite a long time. I am waiting impatiently for my next shipment — I just received a small one. I get them from NaturalZing (they take them off the site when unavailable) or from SunFood.com. The ‘Zing’s sometimes come in plastic bags, as in pic; also in jars sometimes. SunFood.com always sells them in jars.
My latest shipment, a mere 6 jars 😉 to tide me over; they are now back to full stock as I await my dozen. Settle for nothing less than fresh olives!
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I enjoyed some of these juicy gems last night, and they are superb! I can tell they are fresh. I ordered from another place, which happened to have them off-season — I assumed they were old, but took a chance anyway. They were okay, but definitely old. In fact, they must have been VERY old because I’ve had olives a year old and they were just as good as the day I got them. Never do that again!
If you love ’em, get ’em while they’re available!