Green v. Black

green and black olives

Why do variations of green olives always come served in some sort of brine while black olives are served in water? I would like to try a black olive that has been spiced up a bit, but I can’t seem to ever find one.

And why it is that only green olives are ever stuffed?

4 comments

  1. The bigger question is why does my daughter drink the juice right out of the jar of olives?

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