| http://www.w3.org/ns/prov#value | - Whether they are picked unripe (green) or ripe (black), olives need to be fermented and/or cured to become edible. (Note that some black olives are actually picked green; processing and oxidation turns them a darker color.) With a wide variety of choices, including Kalamata, Nicoise, Moroccan oil-cured, and Manzanilla, olives are a tasty addition to salads, pastas, grains, breads, meats and more.
|
