You take some olive trees. Buy a mess of supplies. Add in a nice day to be outside. Pick the fruit til your knees give out. Wash everything thoroughly. Mix up the pickling salt concoction. Toss the olives in. Check and change the water regularly. Scoop off icky stuff on the top that won't kill you or harm the process. And eventually you will have magnificent, tender, crunchy olives to season deliciously any way you want.
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After that happy news, we made our way to the Square, and had time for a stop at the amazing kitchen store and had oodles of fun there before meeting up for lunch at the Girl and the Fig.
I'm not sure any day can claim to be much better than that.
