The Black Olive: The Impact of the Highly Improbable

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A long time ago, in a former life, far-far away I remember tasting a succulent, savoury black fruit. I seem to recollect buying them in jars – from all good purveyors of food. I would add them to salads, pasta, maybe in mischief even to a curry. They were known as black olives. But if such things still exist, surely I must be able to find them in Hong Kong too. Few cities are as obsessed with food and shopping (though strangely not cooking) as Hong Kong. I searched the supermarkets near  my home and office. Obviously a Mediterranean fruit would […]