What's The Best Kind Of Olive?
I've read that olive oil as a raw pressed extract is higher in polyphenols than the fruit, since raw olives are generally inedible until cured, which lowers the antioxidants.
Lately, I'm really digging these guys (ripe salt cured):
But I'm curious how they would compare to something like these (unripe brine cured):
I believe these can also be cured with just water without salt, or in oil. I've read that there are also some varieties than can be ripened on the branch which don't require curing (Thrubolea?) What's the best olive+curing method for maximum bulletproofyness and nutrition? It seems like it should be right around olive harvesting season, although I'm not able to pull up much on google trying to find a vendor for Fresh 2016 Harvest Organic Olives, let alone Fresh 2016 Harvest Raw Organic Thrubolea Olives.