Tuesday, February 12, 2008
I was compiling an eating/grocery shopping guide for new residents of my city. I focused on olives. I decided that I would recommend two stores where the best olives could be purchased. My highest recommendations were going to go to two olive types. Both were packaged in pouches and were drier olives in a small amount of oil (rather than in jars of brine). One type was a small and shriveled, but plump and delicious green olives. I was in one of the stores, playing with a pouch of them - poking and prodding them in their clear plastic package to show off how good they were. The other type was at the other store and were a drier, saltier black olive in a silver-colored pouch, just like a type that Alex once brought back from Greece.