I'm starting to get over my fear of olives. I've always pushed whole olives away if they come in a salad I get at a restaurant, but recently I had a deelish vegan pizza here in NY and it had teeny, tiny bits of olives and I really enjoyed the bit of zip that they added. I'm still not ready for a plateful of whole sour olives, though. Too intense. So my question is: are there different kinds of olives like there are peppers, with varying flavors? Would someone tell me what the mildest-tasting olive is? I'd like to try adding little bits to salads, etc., but I want to start out slow ;-)
Thanks!