Oil-cured olives (also called dry-cured) showed up often on my Sicilian grandmother's table. They would dot her rectangular pizzas or show up as antipasto alongside sharp cheeses, pickled artichoke ...

Olives bring Mediterranean flavor and history to your table, with ancient roots in Greek, Roman, and Egyptian cultures. The curing process—using water, brine, lye, or salt—transforms bitter raw olives ...

Fresh olives might sound delicious, but they're certainly not the same as the tangy, flavorful table olives you're used to finding on a snack board.

There’s a right way and a wrong way to do olives. The wrong way is by lye-curing, the cheap, fast way they’re canned for mass consumption — at a loss of true flavor. The right way is by brine-curing, ...

You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They ...

Recently, I was sitting in my office and my phone rings and I see that the call is from David Suissa, editor of the Jewish Journal. I get a little nervous because I’m wondering “What did we do wrong?” ...

Each type of olive has its own unique texture, color and flavor profile. Embrace olives: Recipes and tips for cooking with different varieties You know the game you play where you have to name 10 ...