The site also offered us the opportunity to experience some of the common vegetation in Greece very closely. Because of the abundance of olive trees in this area, we were able to pick olives straight from the tree and sample them. We quickly learned that olives straight from the tree are absolutely horrible to taste. Exceptionally better. The local caretaker, however, explained to us the process of brining olives over a very long period of time that makes them as enjoyable as we know them to be. He also showed us that if we picked up off of the ground the ones that appeared "rotten," we would find that they were much more palatable.
If one tries the "rotten" ones, one inevitably says "ohh, olive olive the olives!"
(Again, sorry. The gods make me write this stuff.)