In this video, I show what happens when you cure or preserve homegrown olives in brine for four years! I give a taste test on ...

The olive harvest begins late September and finishes as late as early March. Green olives are picked from late September to about the end of November. Blond olives are collected between October and ...

Did you know there are a ton of different kinds of olives? Let's break them all down for you so you can discover which type ...

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 ...

Country: Italy Color: Purplish-brown to deep purple-black Tart, citrusy Gaeta olives shine in two popular forms: tender and ...

"Olives harvested in varying stages of ripeness, from green (unripe) to black (fully ripe), and they're naturally bitter right off the tree," says Kathleen Boureston, recipe developer at Gonna Want ...

The cooks at Christopher Kimball’s Milk Street make a crisp, colorful romaine and radicchio salad. They give it meaty, briny flavor from oil-cured olives and a fruity tang from pomegranate molasses.

I like olives. I like eating olives, drizzling olive oil on top of a green salad and dipping toasted bread in it. I like looking at olive trees, especially the leaves — a silvery, slender, ...

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 ...