Hey there, I'm on a tasty journey through #Syria, and you know what's stealing the spotlight? Olives! 🫒 Syria's got a serious olive game going on, and here are the types you need to know about: #Damascene Olives (Baladi Olives) These are your everyday olives, kinda small and a bit wrinkly. They're like the all-purpose olives here. We're talking salads, stews, and even olive oil. Versatile, right? #Kalamata Olives: Yep, the famous Greek olives are right at home here too. Big, dark, and almond-shaped, they're all about that fruity punch. You'll find them on tables and in all sorts of Mediterranean dishes. #Nabali Olives: The oil stars! Nabali olives are all about that golden goodness. They're on the small side, and their claim to fame is being perfect for olive oil. #Souri Olives: These are the local darlings. Medium-sized, reddish-brown, and seriously tasty. Perfect for snacking or tossing into your dishes for that Syrian flair. #Black Olives: When olives go all dark and ripe, they become the cool black olives. They're intense in flavor and can be any of the varieties mentioned above. #Green Olives: These are the fresh young ones, firmer and slightly bitter. Perfect for salads or pickling. Oh, and let's not forget the curing methods! Syrians know how to make olives pop with flavor. There's brine-curing, dry-curing, and lye-curing. Each method gives those olives a unique twist. So, if you're ever wandering the markets of Syria (or your local Mediterranean grocery store), keep your eyes peeled for these olives. They're a taste of Syrian culture you won't want to miss! 🌿🌍 #OliveAdventures #SyrianFlavors