I was planning to have a few guests for brunch this week, so I did a little olive taste test. The green olives are nice. The black olives are awful! My first reaction was good, then I got to the overly salty core, and I gagged. I attempted to fix them by stabbing them with a fork, soaking them in water for 24 hours, then drying them and putting them in fresh oil. I hope it works. Additionally, the front runners so far, in my opinion, are the oil cured olives with lavender. I can't wait to reuse my lavender infused oil when the olives are gone!