Imagine you’re an olive. You start out bitter, kinda like my mood before coffee. To become snackable, you have to be cured—soaked in a brine (salty water) for weeks or months. That brine pulls out the bitterness and makes you tasty, but it also soaks your entire being in salt.
Think of it like a spa treatment, but instead of cucumber water, it’s a salt tsunami. The longer you soak, the saltier you get. And since olives are usually stored in that same brine right up until you buy them, they’re basically little salt sponges—flavorful, yes, but also secretly holding a mineral punch.
