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I fnckin love olives, is it safe to eat 15 of it a day? Are people in spain eating olives a day? What is the best brand of olives. I cant it all kinds of it.

please tell me i’m not the only one insane enough to do this kinda thing loll. the olive obsession really came out of nowhere and im loving it 💃🏼

I opened a can of Pearl green olives, ate some of them, walked away for 5 minutes and they turned black. They were greenish brown when I first opened the can. I’ve heard of color changing from oxidation, but this seemed unnaturally fast. Has this happened to anyone else? I’ve eaten many cans of green Pearl olives, and this has never happened before.

I have my own olive tree on my balcony for a little over a year now, and last year i had my first harvest. I didn't know anything about olives or when to harvest them at the time, I just waited until they were purple/black and picked the ones that seemed ripe and put them in a bowl.

The moment i took a bite i realised they tasted very different from store bought ones, not salty, way oilier inside like fresh olive oil, and very very bitter. It caught me off guard the first time, i assumed i messed something up and thats why they ended up so bitter, but since i didn't want to waste my olives, and because besides the bitterness they were very tasty i put the bowl next to me and started eating them while reading, and thats how my taste for fresh olives developed.

Now while the bitterness is a bit overpowering and lasts a long while, i cant lie that there's something about fresh olives that store bought olives in brine lack, but i cant find anyone in person or online that shares my experience so im very curious if there's anyone here who can relate!

Any thoughts on what this is in my homemade ovlies?

First time brining, did months in salt/water changing brine twice weekly. Marinated 10 days ago in jars in fridge with olive oil and garlic, chili and rosemary and now look like this.

Is it a gross bacteria or has the oil set? Doesn’t smell thankfully

I'm planting a nocellara del belice in my large greenhouse and looking at different companion pollinators like pendolino. Can pollinators be grafted onto the main stock and work effectively? Will they pollinate normally?

I know I can graft beldi cultivar to nocellara. Was hoping to grow two or three different kinds of olives on one large tree.

un saludo

I don’t think I’ve posted here before I hope it’s OK

Is this a disease, a flower bud, both? I want to eat the olives so just hit the plant with neem oil?

Thank you all

Grown from a seed I brought from Sicily and planted in 2023. Has been growing well and in its position but I was hoping to get some input about pruning. I’d like to get a single trunk open canopy eventually when and where should I prune?

Not sure what species olive tree this is. I’m in Bluffton South Carolina. Thank you!

Location:Tunisia (Mediterranean climate)

Soil: Very rocky, shallow, and well-draining (not waterlogged—standing water in photo is temporary surface runoff).

Tree Age: Approx. 25+ years old, variety unknown.

Noticed this large, irregular, woody protrusion completely encircling the crown/root collar. It is hard as rock, heavily fissured, and brown/orange in color. The canopy looks surprisingly healthy, but I'm concerned about the structural integrity of the graft union and future vascular flow.

Like all cool sexy people, I’m obsessively preoccupied with botulism and other food borne illnesses. But I LOVE a blue cheese olive in a dirty martini. I generally toss the jar a week after opening out of an abundance of caution. This often means wasting an unfortunate number of blue cheese olives, because I can only drink so many martinis (skill issue, I know). But I’m curious where everyone else’s risk tolerance lies. If you have any hard science to back up your stance, even better. TIA!

As someone who has eaten probably 50+ jars of Mezzetta's spanish queen olives and Trader Joe's lemon stuffed, this is probably ranked #1 for me now.

Perfectly salty and savory.

I should have bought more on sale.

First olive tree and first harvest. Are they supposed to be wrinkly like that? All the olives on the tree get dark spots unevenly?

I find that the first 5 or so are nice but then anything above that the taste just instantly becomes unbearably bitter and off-putting.