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 ...

If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...

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 ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

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, ...

Olives may have originated in the Mediterranean, but these days they’re increasingly a Lone Star staple. Texas is home to a nascent but growing olive industry thanks to a not-too-hot, not-too-cold ...

Big, crisp flatbread fragrant with warm spices. A trio of fabulous dips -- fresh fava “hummus” garnished with a dollop of Lebanese yogurt and sprinkled with sumac; a rich, ripe-flavored cherry tomato ...

Each type of olive has its own unique texture, color and flavor profile. Embrace olives: Recipes and tips for cooking with different varieties You know the game you play where you have to name 10 ...