Oil-cured olives (also called dry-cured) showed up often on my Sicilian grandmother's table. They would dot her rectangular pizzas or show up as antipasto alongside sharp cheeses, pickled artichoke ...

Recently, I was sitting in my office and my phone rings and I see that the call is from David Suissa, editor of the Jewish Journal. I get a little nervous because I’m wondering “What did we do wrong?” ...

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 ...

My attraction to olives began when I was about 10 years old. My parents belonged to a monthly supper club in which about 10 couples took turns hosting a formal sit-down dinner in their homes. The ...

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 ...

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 ...