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, ...

Don Landis will talk about the history of the olive and describe how to make olives edible without lye at a workshop on Jan. 20 from 11 a.m. to 1 p.m. at Cline Cellars, 24737 Arnold Drive, Sonoma. The ...

"Curing is what transforms bitter raw olives into something delicious," Kathleen Boureston says. "There are several methods, including brining (soaking in salt water), dry curing (packing in salt), ...

As autumn whispers into our days and nights, olives, somewhere, are ripening. And that makes my mouth water in anticipation. Oil-cured olives await. My olive-curing adventures began this cold January, ...

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 ...