08/20/2026
Did you know?
Fresh olives are usually too bitter to eat straight from the tree.
Olives naturally contain bitter compounds, so most table olives must be cured before they become the olives we recognize and enjoy.
How they are cured—brine, water, salt, or other traditional methods—has a major effect on their flavour, texture and colour.
That is why a buttery Castelvetrano olive tastes completely different from a bold Kalamata, even though both are simply “olives.”
Try this at home:
Serve two or three different olive varieties side by side with bread and cheese. Taste them separately before adding anything else—you will notice the differences much more clearly.
And if you are curious, Medjoie’s olive selection is a good place to compare several Mediterranean styles by weight rather than committing to a full jar.