Olives need to undergo a curing process before they’re ready to eat, due to the bitterness of oleuropein. If you’ve accidentally bitten into a raw olive, you are familiar with the bitterness that follows.
About SA OLIVE
SA Olive Industry Association (SA Olive)
Postal address: P O Box 357, Paarl, 7620
Physical address: 258 Main Street, Paarl
Tel: +27 (0)21 870 2900
Fax: +27 (0)21 870 2915