Olives101.com

By Claire MacDonald Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green and black olives, but I confess that black ones are my favourites and of those I like Kalamata olives best.The superb taste of their juicy flesh makes them superior to [...]

Texts, recipes, Pictures copyright Ilva Beretta From http://www.lucullian.blogspot.com/ This is really a most simple way to improve and enhance olives. I preferably buy ecological olives, mostly because they are really the best tasting ones even if they are smaller but sometimes I buy others as well if they look good. And if they still have [...]

It’s been a staple of Mediterranean and Middle Eastern cuisine for thousands of years because, as Mark Hix finds, there’s no end to what you can do with an olive No one is sure where the olive tree originated, but it has been grown all over the Middle East and Mediterranean since time immemorial. More [...]

Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green and black olives, but I confess that black ones are my favourites and of those I like Kalamata olives best.The superb taste of their juicy flesh makes them superior to all the others. [...]

By Linda Gassenheimer Give the Memorial Day Cookout a touch of elegance with this easy grilled seafood entree for two. It’s a luxury to savor salmon this time of year. Try it with olive tapenade, a paste made from olives, garlic, olive oil and herbs. There are many good varieties on the market.

To serve 4 · 100 g salt anchovies, or 1 small tin anchovies · 1 garlic clove, peeled · 250 g black olives, stoned · 125 g capers · 4 tbsp olive oil

To serve 4 6 eggs · 100 g black olives, stoned & finely chopped · 2 tbsp parsley, chopped · ½ tsp ground caraway · ½ tsp ground cumin · 1 tbsp olive oil · 1 pinch sweet paprika · 1 tsp tarragon · Salt and pepper

Marinated Picholine Olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they’re warm. Active time: 20 min Start to finish: 24 1/2 hr (includes marinating)