I have a friend who says he simply cannot trust somebody who doesn’t like garlic. Though I wouldn’t go that far, I’m taken aback when someone spurns an olive.
To me, olives are the most sublime of all things pluckable from a tree—and what a tree it is, l’ulivo, with those feathery silver-green leaves that shimmer in sunlight, glint in brisk winds, glimmer after rain… The slender branches are extremely strong yet flexible; they don’t mind a good stiff shake. The bark of an olive tree is gorgeous, too, with a patina of silver that softens its rough grey-brown wrinkles. Then there are the tree’s roots—admirable contortionists, able to twist around big rocks and support trees canted at odd angles on steeply terraced hills.