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, ...

Did you get some new cookware over the holidays? Was your New Year’s Resolution that you’d finally start cooking more? Are you staring at the unopened box for that new pan in between reading the ...

“HOLY F***. This is next level. 800x better than before.” The above, quoted verbatim from my personal notes (minus the asterisks, of course), were my first written thoughts upon trying a proper Olive ...

A jar of olives is a great way to add a briny touch to your pizzas, salads, Martinis, and more. A spiced olive mix is a great appetizer, and who doesn't love sneaking an olive out of the jar each time ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

These aren’t my mama’s olives. Not the pickle-like sharpness of the pimiento-stuffed olives that swam in Mom’s occasional martinis. Not the pitted crow-feather black olives that cuddled between ...

Capri Cafaro harvests olives and makes olive oil in central California. Capri Cafaro explores regional traditions surrounding olives in California. She learns how olives came to California at a 19th ...

Last year, I was brainstorming ideas for a cocktail menu with a friend and consulting partner, when he asked me if I’d ever tried making a Martini with an olive oil-washed gin. I said yes, I had. I ...