We’re in the News: Should You Eat Olives?
"There’s a pint-sized jar of olives in my fridge that I’ve been trying hard to ration for the past few months. Only a handful of koroneiki olives are left, floating in a wine vinegar and olive oil brine. They were prepared by George and Katherine Kubarakos, using olives from George’s family grove in Sparta, Greece. Each year, the couple brings an abundance of koroneiki olives to Canada from that grove, either in the form of punchy olive oil, sold under their Olive Oil Lady label, or as table olives. They sell their oil, and home-preserved jars of koroneiki and kalamata olives only four days a year at the local Greek festival in St. Catharines, Ont. Hence the need for rationing."