In news:rec.food.cooking, Mark Thorson > posted on Thu,
18 Mar 2010 16:51:03 -0800 the following:

> It's true that the French salt-cured olives I can buy at Whole Foods are
> a completely different thing. And you can learn to recognize the really
> good ones, which are more delicate, and only pick out those ones when
> buying from their olive bar. They are very salty, but I'd never soak
> them.

But don't olives taste rather bitter if they haven't been salted to Hell
and back?

Damaeus