Marianna from Oliveology explains the long journey an olive takes from the tree to your plate.
“We specialise in one type of olive which is the Kalamata. This is the best known Greek olive and has become very popular because it is a very flavourful olive with a really nice texture. But to get them to this point takes a lot of work. An olive has to go through a long process between being picked and arriving at your table, especially if you do it in the traditional way.”
Not everybody realises this, but olives are inedible straight from the tree, and you have to cure them first before doing anything else. They are very bitter and need to be cured to remove this bitterness, and there are a number of different methods you can use. We use fresh water curing; the healthiest and slowest method.
Read the full article on the journey of the olive at Borough Market Life
