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), ...

Learn how to de-bitter olives without lye during a workshop Sunday at B.R. Cohn Winery in Glen Ellen. Olive expert Don Landis will talk about the history of olives, the many varieties available and ...

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 ...