I love olives, but I find that 80% of the olives purchase at olive bars from mid- to high-end grocery stores in the Seattle area have a fairly strong taste of detergent. My husband can't taste it, but I do. It's perplexing to me and frustrating. I can't stand for my food to taste like soap / chemicals. Help! Does anyone else taste this too? I haven't found anyone else mentioning this anywhere online, but I did find a recipe for making one's own brined olives (from someone in Israel) that recommended "washing" the olives in detergent to remove the oils...but why??? I also have wondered if laundry buckets are being repurposed as olive containers... Regardless, detergent chemicals aren't meant to be ingested. Would love suggestions/recommendations for clean & natural olives - green and black - and for a way to communicate with olive producers to change whatever methods they are using that are contaminating their wonderful product. Thanks!