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

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 ...

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 ...

Did you know the seven-day process for curing California Ripe Olives (black or green) was invented by a California housewife more than 100 years ago? Or that Green Ripe Olives stay green because ...

When I was young, my mom bought two types of olives, canned black olives and pimento-stuffed green olives, and I loved both of them. At our house, they were primarily served on relish trays alongside ...

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, ...

Laura Avery talks about curing green olives with Scott Peacock. Here's a recipe for curing your own at home with water. This method is for the green olives, not the red or purple. Crack each of them ...

We may earn a commission from links on this page. The only reason I came across sweetened olives is because I took a chance on a Christmas panettone. I was checking out the flavors from a fantastic ...

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 ...