posted on Jul, 4 2017 @ 03:24 PM
Don't get the black solid olives from Spain, they're basically just turbo turned colour and really are just that green olives in a different coat.
Properly done black olives are a joy compared to the turbo air pumped Spanish ones but it takes time and thus cost more and most people will never
know the difference.
Proper olives, with some sort of feta, several rounds of decent toast, a few slices of ham and perhaps an egg or two just boiled enough to be cuttable
but still have the good stuff runny perhaps with some cucumber in slices or wedges and even a bit of beetroot with obviously a good squeeze of lemon
over it all to bring out the flavour.