San Diego Reader

Matt:

My girlfriend claims that black olives are harvested later than the green olives and that they're actually the ripe form of the olive. I say no. Settle the argument.

-- Chris, the net

Hate to see lovers break up over minor edibles. With minor exceptions, canned California black olives are picked green and processed in dilute lye to remove the natural bitter flavor. Then they're rinsed, aerated to oxidize the green fruit and turn it brown-black, and treated with ferrous gluconate to fix the color and further reduce the olive tang. Guess Chris's friend never tasted a tree-ripened olive. It'll take the enamel off your teeth. Just as inedible as the raw, unprocessed green guys.