see the little pointy thing on the olive? that's where the liquid pit is injected. it's usually a thick resin that solidifies quickly inside the fruit and give it the characteristic "inflated ball" shape and nearly doubles its size. a very interesting industry
Have you heard Flanders & Swann's "At the Drop of Another Hat"? Great story about the olivaderos of Spain, and the "timeless struggle of Man... pitted against the olive."
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