green olives, pitted, in brine

juz a newbie to olives
it's a whole new world of wonder to me...







googled a bit to read more about it...

web info...

https://www.seriouseats.com/2014/09/guide-to-olive-varieties.html

https://www.huffpost.com/entry/green-black-olives_n_56e9a34ee4b0860f99db4d6e

https://spoonuniversity.com/lifestyle/black-vs-green-olives





then this time got two jars of olives to try...
both from waitrose brand...
but are of different varieties...

queen olives...

manzanilla olives...

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pitted green queen olives
waitrose
@20190514

 opening the jar looks like this...

got some rotten signs?

bite into half looks like this...

some kind of bruise on one olive...

 got a stone piece left in the middle of a piece
only found it when biting into...

 some are darker green n some are more yellow...
greener ones tend to be firmer coz less ripe...
lighter or paler green ones are more tender

the white dots on the surface...
wonder is it a rot or a natural phenomenon...











olives

it's like a plum to me
though juz brine treated
a bit tangy to taste
got that fermented taste too
not crunchy but not gooey soft
kinda like in between
its juz firm
a green fruit
cant think of what it resembles












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pitted green olives
(manzanilla olives)
by essential waitrose
@20190515

opening the jar... olives looks like this...
firm n intact..
much smaller than the queen olives...
smells of them in brine is similar to that of queen olives...

 first piece of olive...
they are smaller than the queen olive...
a the size of green grapes

yet bite into its denser...
feel more oily nutty...
think the flavour is much more pleasant...
less fermented sourness...

same  got red rust looking spots on surface...

some pink dots on surface...
looks like pimples lol...
not knowing if that's ok...
bite away those parts...

notice some olives bite into half would show pink colour flesh...

several but not juz one piece got pink dotted spots on
dunno if its rot or not so bite away the part...
n the flesh inside taste the same...

within a jar of olives
green ones are more firm...
pale yellow green ones are more tender...
taste is like yellow ones is more melty oily...

a piece that's pitted on the side...
but not through the stem...
funny machine error...










*after having this bottle of olive
  think the taste kinda resembles sth
  but could not tell by then...
*only after a day I realize...
  it reminds me of avocado!
  manzanilla olives are like some firmer denser avocados...only that it's more salty as its pickled...













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