Our potted olive plant is producing a lot of olives, and they are ripening now.
If I was very ambitious and had the time for curing them, it would nice to eat our own olives.
We bought the tree about ten years ago, when it was little topiary in a lovely wooden container.
Now I no longer know what kind of olive tree this is, if it produces green or black olives.
This means I don't know if I should be brining green olives, or salt-curing black ones.
For now, we'll just enjoy looking at the lovely tree and its fruit.