I went out to lunch with a friend yesterday and we split a capresse panini and a fancy salad. Neither of us could eat the olives, it was like taking a bite out of a salt lick. I have tried the olives in an olive bar before and they were just as salty. Why are they so much saltier than black olives? How do people eat them????
Really, if anyone knows an answer, please tell me.
I don't have a technical answer but a possible solution.....soak them in tequila! Yum. Takes some of the bite out of the saltiness and tastes awesome.
Somehow I think the bistro would not have appreciated my doing that. LOL But that is good to know if I ever buy some.
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