olives seem to be traditionally exclusively used in mediterranean cuisine, do they just not grow outside the mediterranean or did they just never get established elsewhere? -F
*looks it up* Apparently, on top of not growing easily elsewhere, olives also have to be cured and fermented or else they're inedibly bitter, which just seems like an obstacle to eating them
and means that exports would almost certainly not have viable seeds, too
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*looks it up* Apparently, on top of not growing easily elsewhere, olives also have to be cured and fermented or else they're inedibly bitter, which just seems like an obstacle to eating them
and means that exports would almost certainly not have viable seeds, too
-F