Olives are a fact of life around the Mediterranean. European, Arab, and Classical history abounds with the olive. In fact, you could write a book on the importance of olives in world history (and a number of folks have).  But, it is one of those few fruits, that despite its wide adoption in the United States, is still hardly known well. We know olives on pizza (black or green), in salads (ditto), with pasta, and stuffed full of wonderfulness in a martini.  But, our appreciation is limited more by quality than quantity.

And, it’s too bad.

Because a really good, fresh olive is a revelation.

Served on a plate, warmed by the sun, in their own sweet, flowery oil, Spanish green olives make the perfect beginning to something larger, or a snack designed to restore a sense of purpose while hiking through the city. These are olives that haven’t been around the block; they haven’t spent days or weeks in transit in the hold of a ship or the belly of a plane. Rather these are delivered in great buckets, slopping in oil, and taken out and put on plates by the handful.

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