Photo credit: foodfromspain.com
If you've been out to eat in a restaurant or tapas bar anywhere in southern Spain, no doubt you've been served olives of some kind. Perhaps you prefer some to others, or maybe you haven’t acquired a taste for them just yet, but either way there is no denying that olives are a part of the experience of life in Spain. But what makes some so much yummier than others, and what is the difference between them? Aside from being green or black, sometimes it’s hard to differentiate, but the variety of olive and the processing of the olive from tree to table have everything to do with the quality, taste, and overall end result.
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