Heart of the City by Steenz for June 18, 2016

There’s olives, and then there’s OLIVES!

Heart speaks truth.

True that. Better if you have a garden of your own and let the product grow naturally without any junky preservatives.

You mean like ascorbic acid (vitamin C) and lactic acid (what lactose becomes in yogurt), yes. But they’re not preservatives. Their there because you want to keep the jar around for months and would be put off by color change. If you want to have the vapors about preservatives, olives is not the best thing to complain of.

“Taste a little of the summer, my Grandma put it all in jars”—- Unknown, but a cool folk song…

Also the ones at this store will be rotten by time they get home whereas the ones at the grocery store will stay good for another 2-3 years.

I agree on that Mrs. Angelini.

Mmmmmm…Olives

I am going to Mrs. Angelini’s house, she knows what good food is.

if ms angelini was real id want her for my grandma

Mass production maybe, canning not so much, at least in olives. They pretty much are just put in saltwater and fermented, and the bacteria predigest the olives and create an acidic environment that prevents other organisms growth. Then you put them in a jar and submerge it in a hotbath to sterilize and seal it and there you go.

Ugh. Olives.