SC - asparagus salad from Rumpolt 1581

[Thomas Gloning]

In a message dated 3/29/00 3:32:31 PM Eastern Standard Time, 
owner-sca-cooks at ansteorra.org writes:

<< Fresh (meaning uncured or unpickled) olives are usually very bitter, and 
 almost inedible.  I think we can assume, unless otherwise stated, that any 
 reference to olives in these posts refers to cured olives.  Right guys and 
 gals?  Please say I'm right... >>

While at our local market, I saw fresh olives. My mind went directly to the 
yummy taste I associate with them and so I bought a small bagful. I went 
home,  opened a good book, grabbed a few olive out of the bag and popped them 
into my mouth. I chewed half a chew and promptly spit them into my hand. It 
was one of the most significantly terrible tasting food items I have ever 
eaten (probably because my mind was not expecting what came of the 
experience). I was expecting a velvety, salty or even oily taste. What I got 
was turpentine. 

Hauviette