Face your food fears.
WHAT’S THE PROBLEM WITH OLIVES?
An ingredient that always features near the top the most-hated foods lists in the UK, olives are disliked even by people who say they love olive oil. Naturally very bitter, green and black olives (they’re both the same fruit – the latter are just left on the tree longer to ripen) need to be processed and/or fermented in brine or pickled to reduce the bitterness, but many still find the resulting flavour too strong or object to the olives’ overly salty or vinegary sliminess.
HOW HAVE WE SOLVED IT?