[olives] danger time for the over-ripe

Too ripe! Too early! The cry from the olivesphere has gone out. L’Ombre has drawn our attention to the critical problem facing olive lovers - the overly ripe olive problem. Here’s the nub of the matter: "Our local mill is off on its hols until October 22 and will not, I believe, be accepting olives for crushing until at least a week after that. Unfortunately, while we still have quite a few green olives, we also have a fair number of rather riper ones." What can one do? Blogosphere – will we descend on L’Ombre en masse to help him out?