olives and olive oil, and a little salt, as always, you added some salt , i haven’t salted it yet ilina vasilievna this is balsamic, mikhail says he lived and worked in italy as an ophthalmologist and surgeon, they always add balsamic to olive oil so that there is no bitterness, and that the bitterness has sharply decreased, well, of course, of course, yes, even adding just olive oil, the taste immediately changes, it becomes softer and not a completely different taste, i didn’t like the fresh watercress salad, although there are people who eat it straight with these branches, now it’s easy with balsamic and butter. beauty, yes, well, it’s really very tasty, there’s a hungry professor standing there, now we’ll show him, the professor wants to say a kind word for this taste, you know, because this bitterness, this is sulforphan, actually, and this is actually a wonderful ingredient anti-cancer, and it's fat soluble, so when you added olive oil, it kind of dissolved and you, this hard one. they simply removed the sulfuraphane and ate it completely calmly, that’s what it means that we have four profe