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 ...

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 ...

Olives may have originated in the Mediterranean, but these days they’re increasingly a Lone Star staple. Texas is home to a nascent but growing olive industry thanks to a not-too-hot, not-too-cold ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Many people don't know that salty, chewy olives are actually a fruit. Their long, fascinating history and wildly varied forms make them a great ingredient in the kitchen and a rich source of ...

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 ...