Currently, I am not a fan of olives. I dislike the taste of them, especially on salads….too oily and weird tasting. But, I will accept them on pizzas in small amounts and thinly sliced, on the vegetarian combo style looking tempting enough sometimes.

I do find olives as oddly satisfying to just stare at. I am not sure exactly why, but I think the answer lies in the composition it’s shape, texture, and hollowness. I can further stare at an olive and appreciate it’s beauty and usefulness in flavor, oil, and other odd uses.

Did you know that the olive is a fruit, not a vegetable? They come in different color hues. The color of each olive depends on its stage of growth. Unripe fruit is green. Ripe fruit ranges from dark purple to black. Olives are hollow as each originally had a stone stem plucked out.

Olives are also big sources of minerals and vitamins A, B, E, K, B. These are low in sugar, but high in oil.

So, I did a morning visit to the big Public Market on Granville Island, in Vancouver, Canada. It’s a big place, crowded, with not much in time to appreciate the large variety of foods and drinks available there. Someday, I will come back and explore further. But for then, I  passed a stand for Duso’c Italian Foods, drawn to its presentation of olive varieties for sale. I would stare like long enough, pondering on buying some before realizing I didn’t like olives (also overspent on food the past few days of my Vancouver visit).

I wondered, what the different tastes and textures of each olive could be. I thought olives, for just being olives. Seeing these, gave me a realization of complexity and variety, then perhaps some that could change my tastebud reaction to whole olives. Then, I can learn to love olives and not just stare (and snap a photo) at them.

– Orion T