[Sca-cooks] olives/olive oil question

[Philip & Susan Troy]

Also sprach Avraham haRofeh:
>I can't find anything on
>why raw olives are inedible (they are, but I can't find anything to say
>why.)

They contain one or more extremely bitter acids which make some kind
of neutralization or leaching process necessary. I also can't find
what the acid(s) are specifically, but I'm sure it's somewhere in
Harold McGee's "On Food And Cooking". Anybody have that handy? (Both
my copies are somewhat inconveniently placed at the moment...)

Adamantius